Super Yummy Summer Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 lb rice stick noodles
• 1/2 lb peeled and deveined shrimp
• 2 cups shredded carrots
• 2 cups shredded napa cabbage
• 1/2 cup mint leaf
• 1/2 cup cilantro leaf
• 1 small cucumber, peeled, seeded, and grated
• 12 -16 sheets rice paper
• 1/2 cup fish sauce
• 1/2 cup fresh lime juice
• 2 tablespoons light brown sugar
• 1 garlic clove, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon vietnamese chili paste
• 1/2 cup loosely packed roughly chopped cilantro leaf
• 1/2 cup loosely packed roughly chopped mint leaf

Recipe

• 1 place rice noodles in a large pot of boiling water, stir. add shrimp. cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. lift out the shrimp, set aside to cool. drain and rinse noodles.
• 2 when shrimp is cool enough to handle, cut into small pieces. place in a non-reactive salad bowl with noodles, carrots, cabbage, mint and cilantro. toss to combine, or what i prefer to do is make little piles of each ingredient and assemble( they look prettier this way!).
• 3 to prepare rice paper wrappers: fill a large pan or bowl with hot tap water. dip 1 rice paper wrapper into water, lift out, and drain briefly. set on a flat surface.
• 4 to assemble salad rolls: place 1/2 cup filling in the center of each wrapper. to roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. set rolls on a platter and cover with a damp towel.
• 5 to serve, cut rolls crosswise in 1/2; stand pieces upright. dip in ginger lime dipping sauce.
• 6 for the sauce: whisk together all ingredients in small non-reactive bowl. taste and adjust seasonings.