Recipe by nkoprince08
I like these summer rolls as they are a great alternative to deep-fried egg rolls. They also make a great side for any Asian dish. I also like that they are easy to make and don't take much time. I didn't make any changes to the recipe, however next time I think I will put a little less fresh mint in the rolls. I just felt that the mint was too over powering, but besides that they taste great!!
Top Review by Susie D
Summer rolls really aren't that hard to make, just fiddley on the amount of time involved. I enjoyed the fresh ingredients and the flavor added to the rolls themselves in this recipe. Although I made substitutions I feel I stayed with the intent of the recipe. I used fresh cilantro leaves (instead of basil & mint) and added julienned carrots for additional color. I normally use hot water to soften rice paper to speed things along so did so here too. The key for me in rolling tightly is to keep the ingredients as dry as possible so I dry the rice wrappers with paper towels after soaking as well as blotting the shrimp. I like when the ingredients are highlighted so placed three cilantro leaves down first, follwed by the shrimp, then the hoisin, noodles, and veggies. I made these early in the day & chilled for later. Thank you for sharing your recipe!
- 6 cups water
- 36 unpeeled medium shrimp (about 1 pound)
- 4 ounces uncooked rice noodles
- 12 sheets rice paper
- 1⁄4 cup hoisin sauce
- 3 cups shredded red leaf lettuce
- 1⁄4 cup thinly sliced fresh basil
- 1⁄4 cup thinly sliced of fresh mint
- 1⁄3 cup low sodium soy sauce
- 1⁄4 cup water
- 2 tablespoons sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon chili paste with garlic
- 1 garlic clove, minced
Directions See How It's Made
- To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
- Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
- Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
- Spread 1 teaspoons hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoons basil, and 1 teaspoons mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying.
- Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
- To prepare dipping sauce, combine 1/3 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, 1 teaspoons ginger, 1 teaspoons Chile paste, and 1 clove garlic in a small bowl; stir with a whisk.