Shrimp Summer Rolls

• 1 teaspoon vegetable oil
• 4 shrimp medium uncooked, peeled and deveined
• 3 radishes cut into thin strips
• 1 small carrot cut into thin strips
• 1/4 cucumber peeled and cut into thin strips
• red cabbage Handful shredded
• 4 sprigs cilantro chopped
• 1 pinch sugar
• 2 teaspoons rice vinegar
• 1 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• 3 chives chopped
• 2 rice paper wrappers round, 8 inch
• 2 leaves bibb lettuce or Boston
• grapes
• hard-boiled egg

1. Heat the oil in a nonstick skillet over medium-high heat. Add the shrimp and stir-fry for 1-2 mins until just cooked through. Remove to a plate and cool. Cut into pieces.
2. Mix together the shrimp, radishes, carrot, cucumber, red cabbage, cilantro, sugar and 1 tsp rice vinegar in a bowl. Set aside. For the dipping sauce, mix together the remaining 1 tsp rice vinegar, the soy sauce, sesame oil and chives. Stir well.
3. Fill a large pie plate with warm water. Add 1 rice paper wrapper, completely submerge and let soak for 20 seconds until just soft and pliable. Transfer to a cutting board. Place 1 lettuce leaf on the wrapper, then spread half the shrimp mixture on the bottom third. Roll up tightly from the bottom, folding in the sides of the wrapper. Cut the roll in half diagonally. Repeat with the remaining wrapper, lettuce and shrimp mixture. Arrange the shrimp rolls on a serving dish, seam side down. Serve with the dipping sauce, grapes and egg halves.

vegetable oil, shrimp, carrot, cucumber, red cabbage, cilantro, sugar, rice vinegar, soy sauce, sesame oil, chives, rice, bibb, grapes, egg

Taken from www.yummly.com/recipe/Shrimp-Summer-Rolls-1412274 (may not work)