- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 117.5
- Total Fat: 0.5 g
- Cholesterol: 55.3 mg
- Sodium: 75.1 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 0.6 g
- Protein: 7.4 g
Vietnamese Summer Roll with ShrimpSubmitted by: EDEROSIER01
IntroductionEasy Summer Rolls make a refreshing summer appetizer or snack - or light dinner. Serve with sweet and spicy dipping sauce (not included). They take a little prep, but are easy to assemble. Easy Summer Rolls make a refreshing summer appetizer or snack - or light dinner. Serve with sweet and spicy dipping sauce (not included). They take a little prep, but are easy to assemble.
8" Rice Paper Wrapper
2 cooked shrimp - medium to large
2 Tbsp shredded Carrots
2 slices cucumber
2-3 leafs Cilantro (or basil leaf)
1/4 cup cooked mung bean vermicelli
-If using raw shrimp: boil until just done. Immediately plunge into cold water to stop the cooking and cool down. Chop roughly. Keep cool until ready to use.
-Bring water to a boil, add vermicelli noodles. Cook briefly until done - 2-3 minutes. Drain and either plunge into an ice bath, or run under cold water until chilled. Set aside until needed.
-shred carrots and chop cucumber. Pick leaves off of cilantro or basil to use.
-Fill a shallow bowl or pie plate with hot water. Soak rice paper wrapper for 2-3 minutes until pliable and translucent. Remove from water and fill center with 1/4 cup vermicelli, 2T carrots, 2-3 slices cucumber, chopped shrimp and cilantro leaves.
-Fold left and right side into the center. Fold the overhang at the bottom up over the center, then roll upwards. Makes a burrito or wrap-like roll. Set aside, seam down until ready to eat.
Number of Servings: 1
Recipe submitted by SparkPeople user EDEROSIER01.