Total Time
Prep 30 mins
Cook 10 mins

I got this from Everyday with Rachael Ray. It's a great mag.

Ingredients Nutrition


  1. Preheat a grill to high. Season the shrimp with salt and pepper.
  2. Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes.
  3. Let cool, then halve lengthwise.
  4. In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.
  5. Fill a shallow bowl with warm water. Working with rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface.
  6. Arrange 3 shrimp halves across the bottom third of the wrapper, top with 3 mint Leaves, one-eighth of the noodles, about l tablespoon each carrot and scallions and 1/4 cup romaine.
  7. Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point.
  8. Top with 3 more shrimp halves and continue rolling.
  9. Cover with a damp paper towel and repeat to make 8 summer rolls.
  10. Cut in half diagonally and serve with the peanut sauce.