Thai Shrimp Rolls With Julienne of Vegetables

Cooking Light, March 2004

• Ready In: 15 mins
• Serves: 4

Ingredients

• Sauce

• 3  tablespoons rice vinegar
• 1  tablespoon honey
• 1  teaspoon fish sauce
• 1⁄8 teaspoon Thai red curry paste

• Rolls

• 1  ounce  uncooked  rice sticks
• 4  medium romaine lettuce leaves
• 4  sheets rice paper (8 inch round )
• 8  large fresh basil leaves
• 8  medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)
• 1  cucumber, cut in 2 inch strips
• 2  carrots, cut in 2 inch strips
• 3  green onion tops, cut in 2 inch strips
• 12  medium fresh mint leaves

Directions

1. To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.
2. To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.
3. Trim fibrous ribs from lettuce leaves to flatten leaves.
4. 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 until soft.
5. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
6. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying).
7. Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.