Shrimp and Vegetable Summer Rolls


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

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...

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Variations on Shrimp and Vegetable Summer Rolls

  • Shrimp-and-Vegetable Summer Rolls
    • Sixteen 8-inch round rice papers
    • 3.5 ounce(s) bean thread vermicelli
    • 1 head(s) Boston lettuce
    • +8 other ingredients

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