Shrimp and Veggie Summer Rolls
Makes 8 rolls, 16 servings for appetizers when cut in half
Ingredients
1 1/2 cups shredded green cabbage or iceberg lettuce
1/2 cup shredded carrots
2 to 3 teaspoons rice vinegar
16 to 20 medium to large cooked and peeled shrimp, cut in half, lengthwise
Salt and pepper to taste
8 rice paper wrappers
32 whole large cilantro leaves
One small whole Persian cucumber, peeled and thinly sliced or julienned
Handful of chives
Dipping sauce. I used gochujang and Not Ketchup Cherry Chipotle Sauce
Instructions
- Toss the cabbage and carrots with the rice vinegar.
- Sprinkle the shrimp with salt and pepper.
- Fill a pie plate with warm water. Working with one rice paper wrapper at a time, place the paper in the water and turn it over a few time for about 20 to 30 seconds, until it is damp but still slightly stiff. It will continue to soften as you fill it.
- Place the wet rice paper on a clean flat surface. I used my granite countertop. A plastic cutting board would also work.
- Line up a single layer of about four cilantro leaves on the end of the wrapper closest to you. Place a cucumber slice (or a few pieced of julienned cucumber) on top of the cilantro. Top with some of the cabbage (or lettuce)/carrot mixture. Top with a few strands of chives. Fold the end tightly over the vegetable mixture and then line up four to five shrimp halves up against the fold. Fold the sides of the rice paper inward over the ends, as if you were making a burrito. Continue rolling tightly. Set aside on a plate and continue assembling the rolls.
- Do not stack the finished rolls right away or they will stick together. They are best served immediately, but can be made about 2 to 3 hours in advance, loosely covered, and refrigerated.
- Slice the rolls in half and serve with your favorite dipping sauce, such as plum sauce, hoisin sauce, Not Ketchup, or gochujang.
Adapted from My Hobbie Lobbie
