Shrimp-and-Vegetable Summer Rolls

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

Ingredients

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

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...

View full recipe at My Recipes

Comments

Variations on Shrimp-and-Vegetable Summer Rolls

  • Shrimp-and-Vegetable Summer Rolls
    • 0.5 cup(s) sugar
    • 2 yellow bell peppers
    • 1 pound(s) cooked large shrimp
    • 0.75 cup(s) plus 2 tablespoons unseasoned rice vinegar
    • 1 small red onion
    • +6 other ingredients
  • Shrimp and Vegetable Summer Rolls
    • 3/4 cup bottled Thai peanut sauce (such as House of Tsang)
    • 1 1/2 cups packed mixed baby salad greens or mache lettuce
    • +5 other ingredients


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