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Summer Rolls

Yum

Ingredients

• 1 lbs cooked shrimp, with tails removed
• 1 package summer roll wrappers
• 1 package Saifun noodles, approximately 12 ounces
• 1 medium zucchini, julienne
• 8 ounces bean sprouts
• 4 cloves garlic, minced
• 1 bunch fresh mint
• 1 bunch fresh basil
• 4 green onions, chopped
• 1 tablespoon fresh ginger, minced
• 1 teaspoon red chili pepper flakes
• 2 tablespoons canola oil
• 3 Tablespoons sesame oil
• 1 Tablespoon chili oil
• 2 Tablespoons soy sauce

Instructions

1. Pour approximately 4 cups of boiling water over saifun noodles in a large mixing bowl to soften. Occasionally toss the noodles with a fork to ensure they are evenly distributed in the hot water.
2. In a small bowl, combine the chili and sesame oils and 1 tbsp of canola oil then add the soy, chili pepper flakes, ginger, and two cloves of the minced garlic. Drain noodles thoroughly then return to the mixing bowl. Add the oil and spice mixture to the noodles and toss well, set aside.
3. In a pan on medium-high, add the remaining tablespoon of canola oil and sauté zucchini with ginger and remaining garlic until tender.
4. Prepare rolls: Soak a wrapper in a bowl of room temperature water until soft and pliable then add two shrimp, and about a tablespoon each of the noodles, zucchini, and bean sprouts; add 2-3 mint leaves and basil leaves and sprinkle with green onion. Gently fold and wrap as you would a burrito. Transfer to a serving platter but do not stack as the rolls will stick together. Continue this process until ingredients are gone. Slice gently with a serrated knife, if desired, and serve with peanut sauce, Sriracha, or sweet and sour sauce.

Notes