Summer Rolls
If you are looking for light fare with lots of diversity, Summer rolls are a great option. The recipe provides a great opportunity to combine NC shrimp, fresh veggies and spices to create a great dipping sauce.
Nutritional Facts:
Calories 167
Protein 9g
Carbohydrates 32g
Total Fat 1g
4% Calories from Fat
Cholesterol 32mg
Fiber 2g
Sodium 627mg
Sugar 8g
Recipe
Serves: 4
- 16 shrimp, peeled and deveined
- 3 ounces rice vermicelli noodles
- 4 sheets of rice paper
- 16 mint leaves
- 1/4 cup cilantro, chopped
- 1/2 cup julienned carrots
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- 16 Thai basil leaves
- 1/2 cup bean sprouts
- 2 Lettuce leaves, cut into halves
- 1 green onion, cut into 4-inch strips
- 1 cup of Nuoc Mam (see recipe)
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Directions:
1. Cook the shrimp in boiling water in a saucepan for 2 minutes or until shrimp turn pink. Drain and set aside.
2. Soak the noodles in warm water in a bowl for 15 minutes. Drain and set aside.
3. Dip rice paper in warm water one sheet at a time and lay on a flat wet surface.
4. Stack mint, cilantro, carrots, basil, bean sprouts, and lettuce leaves 1 inch from one end of each rice paper.
5. Place four shrimp in the middle of each rice paper next to the vegetable stack. Place noodles on top of the shrimp. Lat
green onion strips next to the shrimp.
6. Fold up each rice paper, beginning at the end nearest you, and then fold in the sides. Roll the rice paper upwards into a
tight roll.
7. Cut each roll into four pieces. Serve with warm nuoc mam.
Credit: Living well: More than a cookbook. (2010). Dallas, TX: National Extension Association of Family and Consumer Sciences.
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