Shrimp Summer Rolls
- 1 pound (about 30) small shrimp, peeled and deveined
- 8 9-inch-round rice papers
- 8 large red-leaf lettuce leaves, cut in half lengthwise
- 1 medium carrot, peeled, cut in matchsticks
- 1 small daikon radish, peeled, cut into matchsticks
- 1 red bell pepper, seeds and membranes removed, cut in matchsticks
- 1 bunch fresh chives, ends trimmed
- 1/4 cup packed mint leaves
- Soy Dipping Sauce (recipe follows)
- 1/2 cup soy sauce
- 1/2 cup rice-wine vinegar
- 2 tablespoons thinly sliced scallions
- (makes about 1 cup)
- Bring a large pot of water to a boil.
- Reduce to a simmer.
- Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes.
- Slice the cooked shrimp in half lengthwise.
- Set aside.
- Fill a pan (large enough to hold the rice paper) with hot water.
- Dampen a clean kitchen towel with water; spread it out on a clean surface.
- Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).
- Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge.
- Place 2 pieces of lettuce over the shrimp.
- Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
- Fold the bottom edge of the rice paper over the filling.
- Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.
- Place the finished roll on a plate; cover with a damp paper towel.
- Continue until all the ingredients are used.
- Serve with dipping sauce.
- Combine all ingredients, and serve.
shrimp, rice papers, redleaf lettuce leaves, carrot, daikon radish, red bell pepper, fresh chives, mint, soy sauce, ricewine vinegar, scallions
Taken from www.epicurious.com/recipes/food/views/shrimp-summer-rolls-392195 (may not work)