Shrimp-and-Vegetable Summer Rolls

Shrimp-and-Vegetable Summer Rolls
Photo by © John Kernick

Ingredients

  • 2 cups shredded carrots
  • ½ cup sugar
  • 1 small red onion, thinly sliced
  • 1 pound cooked large shrimp, halved lengthwise
  • Sixteen 8-inch round rice papers
  • 2 cloves garlic, smashed
  • 2 yellow bell peppers, cut into 1/4-inch strips
  • + 5 more ingredients
    • 1 head Boston lettuce, separated
    • 3 ½ ounces bean thread vermicelli, soaked in hot water until pliable and drained well
    • 16 cilantro sprigs
    • 1 tablespoon Asian fish sauce
    • ¾ cup plus 2 tablespoons unseasoned rice vinegar

In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is di...

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Variations on Shrimp-and-Vegetable Summer Rolls

  • Shrimp-and-Vegetable Summer Rolls
    • 2 cup(s) shredded carrots
    • Sixteen 8-inch round rice papers
    • 1 small red onion
    • 1 pound(s) cooked large shrimp
    • 2 yellow bell peppers
    • +6 other ingredients
  • Shrimp and Vegetable Summer Rolls
    • 12 (8-inch) round rice paper spring roll wrappers (such as Galettes De Riz)
    • 3/4 cup bottled Thai peanut sauce (such as House of Tsang)
    • +5 other ingredients


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