Shrimp and Vegetable Summer Rolls

Ingredients

  • ¾ cup bottled Thai peanut sauce (such as House of Tsang)
  • 1 ½ cups packed mixed baby salad greens or mache lettuce
  • ½ pound frozen cooked peeled small shrimp, thawed
  • ½ cup packed fresh mint leaves
  • 12 (8-inch) round rice paper spring roll wrappers (such as Galettes De Riz)
  • 1 cup loosely packed fresh cilantro leaves
  • 1 ½ cups fresh bean sprouts (about 4 ounces)
  • + 1 more ingredients
    • 1 cup matchstick-cut carrots

1. Combine first 6 ingredients in a large bowl; toss gently. 2. Add warm water to a pie plate or large shallow dish to a depth of 1 inch. Place 1 wrapper in dish for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/2 cup shrimp mixture down center of wrapper; fold sides over f...

View full recipe at My Recipes

Comments

Variations on Shrimp and Vegetable Summer Rolls

  • Shrimp-and-Vegetable Summer Rolls
    • 2 clove(s) garlic
    • 16 cilantro sprigs
    • 1 head(s) Boston lettuce
    • 1 tablespoon(s) Asian fish sauce
    • Sixteen 8-inch round rice papers
    • +6 other ingredients


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