Shrimp Summer Rolls
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Super healthy and filled with vegetables and shrimp. I like to get friends and family involved in this one. I get everything prepped and then everyone can customize their own rolls. Their easy and fun to make and everyone loves them.
- Prep time
- 1 hr
- Yield
- makes about 25 rolls
Ingredients
- 1 lb 31-40 count cooked shrimp, tails removed, cut in half long ways
- 1 – 6.75 oz package of rice stick noodles, soaked in hot water for 15-20 mins, drained well
- 1 Tbsp ginger paste
- 1 Tbsp lemon grass paste
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp seasoned rice wine vinegar
- 2 Tbsp mirin
- 1 bunch scallions, finely chopped
- 8 oz package fresh snow peas, strings removed
- 2 cups finely shredded cabbage
- 1 cup finely shredded carrot
- 1 red bell pepper, finely julienned
- 32 large fresh mint leaves
- 16 spring roll wrappers
- ½ cup duck sauce
- Sriracha sauce, for garnish
Instructions
- Place softened noodles in a large bowl. In a small bowl, mix together the ginger, lemongrass, soy sauce, sesame oil, vinegar, and mirin. Pour over the noodles and stir well.
- Place all ingredients in appropriately sized bowls.
- Follow directions on package for softening, filling, and rolling the spring roll wrappers. Create rolls by filling with small amounts of all or your choice of the ingredients.
- Serve with duck sauce drizzled with sriracha to taste.
