Cook the Book: Shrimp and Mint Summer Rolls

Name: Cook the Book: Shrimp and Mint Summer Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters carrots, sliced into thin strips; 237 milliliters ounces thin rice noodles, (about cooked); 237 milliliters peeled seedless cucumber, sliced into thin strips; 59 milliliters fresh mint leaves; 1 garlic clove, minced; 12 fresh green leaf lettuce (3 by 5 inches), cut along the rib and rib removed; 59 milliliters fresh lime juice; 96 2-inchs 12 1/2-inch) round rice paper wrappers; 12 larges shrimp, peeled, deveined, cooked, and cut in half lengthwise; 59 milliliters sugar; 1 teaspoon minced Thai chiles (or to taste, optional); 59 milliliters Thai fish sauce; 59 milliliters warm water

You can never have too many hor d'oeuvre recipes, so give Cook the Book: Shrimp and Mint Summer Rolls a try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 152 calories, 6g of protein, and 1g of fat each. If you have thai chiles, round rice paper wrappers, cucumber, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a medium bowl, combine the lime juice, sugar, fish sauce, chile, and garlic and stir until the sugar is dissolved. Stir in the carrots.

Ingredients you will need

Fish Sauce

Lime Juice

Carrot

Garlic

Chili Pepper

Sugar

Equipment you will use

Bowl

Add the warm water as needed to dilute.

Ingredients you will need

Water

n a large pot, bring 6 cups of salted water to a boil. Cook the rice noodles until softened, 2 to 4 minutes.

Ingredients you will need

Rice Noodles

Water

Equipment you will use

Pot

Drain and rinse with cold water. Shake off the excess water and set aside.

Ingredients you will need

Shake

Water

Spread a damp clean towel on a counter. Fill a pan with hot water. (Keep a bowl of hot water next to the pan and towel, as you will need to occasionally refill the pan with water.) Arrange all the ingredients within reach.

Ingredients you will need

Spread

Water

Equipment you will use

Bowl

Frying Pan

In the pan of hot water, dip one sheet of rice paper to wet it completely. Set the paper on the damp towel; the rice paper should become soft and pliable immediately. Arrange 2 pieces of shrimp in a horizontal line on the bottom third (2 1/2 inches from the bottom and 1 inch from right-hand side) of the rice paper wrapper.

Ingredients you will need

Spring Roll Wrappers

Shrimp

Water

Dip

Equipment you will use

Frying Pan

Place a small portion of rice noodles over the shrimp. Distribute some cucumber, carrots, and 4 to 5 mint leaves over the noodles.

Ingredients you will need

Rice Noodles

Mint

Cucumber

Carrot

Pasta

Shrimp

Place one lettuce leaf over the mint leaves. Fold the bottom half of the rice paper wrapper over filling, while using your fingers to press down on the ingredients. Fold the right-hand side of the rice paper over to enclose the ingredients at the bottom of the roll.

Ingredients you will need

Lettuce Leaf

Mint

Spring Roll Wrappers

Roll

Pressing gently on the ingredients with your fingers, tuck in the ends, and gently roll the rice paper up tightly to form a cylinder. Repeat these steps to make the remaining spring rolls.

Ingredients you will need

Spring Roll Wrappers

Roll

Serve immediately with the dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Bowl

Pot

Frying Pan

Ingredients

Servings:

59milliliters

carrots, sliced into thin strips 237milliliters

ounces thin rice noodles, (about cooked)237milliliters

peeled seedless cucumber, sliced into thin strips 59milliliters

fresh mint leaves 1

garlic clove, minced 12

fresh green leaf lettuce (3 by 5 inches), cut along the rib and rib removed 59milliliters

fresh lime juice 962-inchs

12 1/2-inch) round rice paper wrappers 12larges

shrimp, peeled, deveined, cooked, and cut in half lengthwise 59milliliters

sugar 1teaspoon

minced Thai chiles (or to taste, optional)59milliliters

Thai fish sauce 59milliliters

warm water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.