Shrimp Summer Rolls

"I got this from Everyday with Rachael Ray. It's a great mag."
 
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Ready In:
40mins
Ingredients:
9
Yields:
8 rolls
Serves:
4
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ingredients

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directions

  • Preheat a grill to high. Season the shrimp with salt and pepper.
  • Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes.
  • Let cool, then halve lengthwise.
  • In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.
  • 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.
  • 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.
  • Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point.
  • Top with 3 more shrimp halves and continue rolling.
  • Cover with a damp paper towel and repeat to make 8 summer rolls.
  • Cut in half diagonally and serve with the peanut sauce.

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