Shrimp Summer Rolls

Cool and crisp Shrimp Summer Rolls stuffed with a mixture of shrimp, cucumbers, carrots, cilantro, green onions and sweet chili sauce.

Course Easy Appetizer Recipes, Main Dishes

Cuisine Asian

Keyword 4th of July Recipes, carrots, cucumber, rice paper, sesame seeds, shrimp, summer roll, sweet thai chili sauce

Prep Time 1 hour

Cook Time 5 minutes

Total Time 1 hour 5 minutes

Servings Servings

Calories 87kcal

Ingredients

Ingredients:

1/2 pound medium shrimp thawed if frozen, peeled and deveined
1 clove garlic finely minced
1 tablespoon rice vinegar
2 teaspoons sweet thai chili sauce
1 teaspoon black sesame seeds
2 tablespoons chopped cilantro
1 cup shredded carrot
1 cup finely sliced cucumbers think matchsticks
1/2 cup chopped green onions
kosher salt to taste
10 8 1/2 inch round rice paper wraps, plus more in case one rips

Instructions

Bring 3 cups of water to boil in a saucepan. Carefully add prawns to the boiling water. Cook for 3 minutes or until shrimp are pink. Remove and place in a strainer. Run cold water over them until they are cool.
In a bowl whisk together garlic, rice vinegar, sweet Thai chili sauce, sesame seeds and cilantro. Stir in carrots, cucumbers, green onions and chilled shrimp. Season to taste with salt. Cover and refrigerate for 1 hour.
Set up a work station with the chilled mixture, a wide bowl or pie dish with water in it to soak the rice paper, a flat surface to roll the rolls and a dish to store them in. Soak 1 piece of rice paper in the water for about 30 seconds or until it becomes soft and pliable. Carefully lay the wet wrapper on a flat surface. Place just under 1/4 cup of the filling on the wrapper about 1 inch from the side closest to you. Working away from you, carefully fold the wrapper over the mixture. Next fold in both sides and then continue rolling away from you to seal. Place finished roll seam side down in the dish you are storing them in. Repeat with remaining filling and wraps.

Notes

If you want to make this a completely no-cook recipe, use pre-cooked shrimp.

These are best eaten the day that they are made. If you want to store them, make sure you store them in a single layer and not touching each other. If they touch, the wrappers might stick together and tear.

Nutrition information for estimation purposes only.

Nutrition