Shrimp Summer Rolls with Dipping Sauce

Hosting an Asian-themed meal? Make shrimp spring rolls and a spicy dipping sauce.

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  • prep time 40 min
  • total time 40 min
  • ingredients 10
  • servings 24
 

Ingredients

Dipping Sauce

1
jar (7.25 oz) hoisin sauce (3/4 cup)
1
cup water
2
teaspoons roasted red chili paste (from 4-oz jar)
1/2
teaspoon crushed red pepper flakes

Summer Rolls

4
oz dried thin rice noodles or rice vermicelli (from 8.8-oz package)
2
cups shredded romaine lettuce
1/2
cup fresh cilantro leaves
1/2
cup shredded carrot (about 1 medium)
10
oz frozen cooked salad shrimp (about 1 3/4 cups), thawed, drained
12
round rice paper wrappers (about 8 inch; from 12-oz package)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
  • 2 Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
  • 3 Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
  • 4 Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
  • 5 Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.
  • 1 In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
  • 2 Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
  • 3 Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
  • 4 Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
  • 5 Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.

EXPERT TIPS

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Expert Tips

Rice paper (on left), an edible sheet, is made from a dough of rice flour, water and salt. It's great to have on hand for wrapping a variety of fillings. Look for rice paper in the Asian section of the supermarket or at Asian grocery stores.

Chili paste is not the same thing as chili sauce. Chili paste, used in Asian cooking, is made of fermented fava beans, flour, red chiles and sometimes garlic. You can find it in the Asian-foods section of supermarkets.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
70
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
230mg
230%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.