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Gallery Shrimp Summer Rolls Credit: Nicole Franzen Recipe Summary prep: 1 hr total: 1 hr Servings: 8 Yield: Makes 20 rolls

Ingredients Ingredient Checklist 1 pound medium shrimp (about 30), in shells 8 ounces rice vermicelli (rice-stick noodles) 1 small head Napa cabbage, halved, cored, and thinly sliced 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks 1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges 6 scallions, dark-green tops only (reserve white and pale-green parts for Mango Salad) 1 bunch Thai or Italian basil 1 package spring-roll skins (banh trang) Peanut Dipping Sauce for Shrimp Summer Rolls, for serving Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving

Cook’s Notes Summer-Roll How-ToSummer rolls pique all five senses: sight, scent, taste, sound (crunch), and touch: Put out a platter of shrimp, vegetables, and herbs, and let guests make their own.1. START STACKINGPlace 3 pieces of shrimp, cut side up, on prepped spring-roll skin. Place fresh herbs, vegetables, and vermicelli on top of shrimp.2. GET ROLLINGUsing both hands, lift side of skin closest to you and fold it tightly over filling, leaving a crescent moon of skin on far side (think burrito).3. TUCK TIGHTLYFold in both ends of summer roll. Once there’s skin-to-skin contact, a tight seal will form.4. WRAP IT UPGrab body firmly and tightly roll it away from you to seal summer roll. Dip, eat, enjoy. Repeat.

Gallery Shrimp Summer Rolls Credit: Nicole Franzen

Recipe Summary prep: 1 hr total: 1 hr Servings: 8 Yield: Makes 20 rolls

Shrimp Summer Rolls      Credit: Nicole Franzen

Shrimp Summer Rolls

Credit: Nicole Franzen

Shrimp Summer Rolls

Recipe Summary prep: 1 hr total: 1 hr Servings: 8 Yield: Makes 20 rolls

Recipe Summary

prep: 1 hr total: 1 hr

Servings: 8 Yield: Makes 20 rolls

prep: 1 hr

total: 1 hr

prep:

1 hr

total:

Servings: 8

Yield: Makes 20 rolls

8

Makes 20 rolls

Ingredients

Ingredients

  • 1 pound medium shrimp (about 30), in shells 8 ounces rice vermicelli (rice-stick noodles) 1 small head Napa cabbage, halved, cored, and thinly sliced 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks 1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges 6 scallions, dark-green tops only (reserve white and pale-green parts for Mango Salad) 1 bunch Thai or Italian basil 1 package spring-roll skins (banh trang) Peanut Dipping Sauce for Shrimp Summer Rolls, for serving Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving

Directions

Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.

Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.

Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.

Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.

Cook’s Notes Summer-Roll How-ToSummer rolls pique all five senses: sight, scent, taste, sound (crunch), and touch: Put out a platter of shrimp, vegetables, and herbs, and let guests make their own.1. START STACKINGPlace 3 pieces of shrimp, cut side up, on prepped spring-roll skin. Place fresh herbs, vegetables, and vermicelli on top of shrimp.2. GET ROLLINGUsing both hands, lift side of skin closest to you and fold it tightly over filling, leaving a crescent moon of skin on far side (think burrito).3. TUCK TIGHTLYFold in both ends of summer roll. Once there’s skin-to-skin contact, a tight seal will form.4. WRAP IT UPGrab body firmly and tightly roll it away from you to seal summer roll. Dip, eat, enjoy. Repeat.

Cook’s Notes

Summer-Roll How-To

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 Add Rating & Review

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All Reviews for Shrimp Summer Rolls

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All Reviews for Shrimp Summer Rolls

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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