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summer rolls

(3)
BWandrey avatar
Blue Ribbon Recipe by
Barb Wandrey
@BWandrey
Mesa, AZ

I have been playing with this recipe for a while. It's refreshing, healthy, and flavorful. This recipe is labor intensive but I feel it's worth the time. It is not very often you can serve something so healthy and have the men of the group compliment the flavors.

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Blue Ribbon Recipe

These summer rolls are a delicious dish for a hot summer's day. Savory shrimp and fresh vegetables are wrapped in rice paper noodles. We loved the interesting textures in the rolls. The sweet and spicy peanut sauce is perfect for dipping.

— The Test Kitchen @kitchencrew
(3)
yield 16 serving(s)
prep time 1 Hr 30 Min
method No-Cook or Other

Ingredients For summer rolls

  • PEANUT SAUCE
  • 2 clove
    garlic, pressed
  • 1/2 c
    creamy peanut butter
  • 1/2 c
    soy sauce
  • 1 tsp
    granulated sugar
  • 1 Tbsp
    rice vinegar
  • 1 Tbsp
    chili oil
  • 1/2 c
    chopped cilantro
  • SUMMER ROLLS
  • 4 oz
    rice noodles, cooked (vermicelli)
  • dash
    salt
  • dash
    pepper
  • 1 md
    lime, juiced
  • carrots, cut in matchsticks
  • jicama, cut in matchsticks
  • 32 - 48 sm
    cooked shrimp, deveined and tails off
  • fresh mint
  • 16
    rice paper, for wrapping summer rolls
  • 16
    lettuce leaves, I used butter lettuce

How To Make summer rolls

  • Combine ingredients for the peanut sauce.
    1
    Peanut Sauce: Gently stir together all ingredients except cilantro. When ingredients are combined, fold in cilantro. Cover and refrigerate. I take the sauce out of the refrigerator about a half hour before serving so it has a more spreadable consistency.
  • Prepare rice noodles and drain.
    2
    Summer Rolls: There is a bit of prep time involved. First I prepare the noodles according to the package directions. Rinse with cool water and drain.
  • Add salt, pepper, and lime to the noodles.
    3
    I put the noodles in a container at this point. Add the salt, pepper, and lime juice to noodles. Refrigerate noodles until ready to assemble.
  • Slice carrots and jicama.
    4
    Slice carrots and jicama into matchstick slices. Store in separate containers in the refrigerator until ready to assemble.
  • Remove tails from the shrimp and prep the mint.
    5
    Remove tails from shrimp and refrigerate until ready to assemble. Remove stems from fresh mint as you only use the leaves.
  • Dip rice paper into water and place 3 shrimp in the center.
    6
    To assemble rolls: Dip wrapper in water until soft. This will take less than a minute. Place the wrapper on the work service. I use a non-wood cutting board. In the middle of the wet wrapper, place 2-3 detailed shrimp.
  • Place lettuce and noodles on top.
    7
    Place a leaf of lettuce on top of shrimp. Place some noodles in the lettuce cup.
  • Top with carrots, jicama, and mint leaves.
    8
    Top with carrots, jicama and finally 2-3 mint leaves.
  • Roll the summer rolls.
    9
    Fold top down and lightly hug ingredients to hold in place. Fold in sides of wrapper.
  • Place seam side down in a container.
    10
    Continue rolling until all of the wrapper is used. Place seam side down in container.
  • Place a wet paper towel and plastic on top if not serving immediately.
    11
    If I am not serving immediately, I place a wet paper towel and plastic wrap between layer to prevent them from sticking to one another.
  • Inside of the Summer Rolls.
    12
    You can slice rolls at a diagonal in the middle if you choose or serve whole. Serve with peanut sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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