Total Time
30mins
Prep 30 mins
Cook 0 mins

Serve 2 rolls for a entree or just one as an appetizer. The sauce is great! Use about an ounce of dry cellophane noodles to get 1/2 cup bean threads.

Ingredients Nutrition

Directions

  1. To prepare the rolls: Combine the first 8 ingredients. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2 inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat with remaining shrimp mixture and rice paper sheets.
  2. To prepare the dipping sauce: Combine sugar and remaining ingredients, stir with a whisk. Serve with summer rolls.

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