Shrimp Summer Rolls

Shrimp Summer Rolls
Photo by Scott Phillips


  • 4 scallions, trimmed, cut into 4-inch-long pieces, and sliced lengthwise into thin strips
  • 32 medium (31-40 count) shrimp, in their shells
  • 16 large round rice paper wrappers (about 8 inches in diameter); plus a few extra in case of breakage
  • 20 leaves bibb or Boston lettuce, cut crosswise into 1-inch-wide strips (to yield about 5 cups loosely packed strips)
  • 6-½ oz. thin dried rice noodles
  • 1 cup packed fresh cilantro or basil leaves, or a mix
  • 1 cup packed fresh mint leaves

Bring a medium saucepan of water to a rolling boil over high heat. Drop the shrimp into the water and cook until they turn pink and opaque, 1 to 2 minutes. Drain in a colander and rinse with cold water until the shrimp are cool. Peel the shrimp, slice them in half lengthwise, and devein if necess...

View full recipe at Fine Cooking


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