How To Make Shrimp-and-Vegetable Summer Rolls
These loaded Vietnamese summer rolls are packed with plump shrimp and crisp, fresh veggies, served with a savory sauce, to yield a tasteful lunch meal!
Serves:
Ingredients
- 2cupscarrots,shredded
- 1small red onion
- ¾cuprice vinegar,unseasoned
- 2tbsprice vinegar,unseasoned
- ½cupsugar
- 2garlic clove
- 1tbspAsian fish sauce
- 16rice paper rounds
- 16cilantro sprigs
- 1boston lettuce head
- 1lblarge shrimp,cooked
- 2yellow bell peppers
- 3½ozbean thread vermicelli
Instructions
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In a bowl, toss the carrots, onion, ¼ cup plus 2 tablespoons of the vinegar, and 2 tablespoons of the sugar.
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Let stand for 30 minutes, until the vegetables soften. Drain.
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In a glass bowl, mix the remaining vinegar, sugar, and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved.
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Add the fish sauce and set aside for 30 minutes; discard the garlic.
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Soak 1 rice paper at a time in hot water for about 10 seconds, until pliable; transfer to a work surface
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Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves.
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Top with some of the yellow pepper, vermicelli, and the pickled vegetables; roll up tightly, folding in the sides.
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Place the roll on a platter and repeat with the remaining ingredients.
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Halve the rolls, serve with the sauce for dipping, and enjoy!
Nutrition
- Calories: 243.47kcal
- Fat: 1.01g
- Saturated Fat: 0.22g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.14g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 47.26g
- Fiber: 2.48g
- Sugar: 15.25g
- Protein: 10.73g
- Cholesterol: 71.44mg
- Sodium: 555.27mg
- Calcium: 64.54mg
- Potassium: 382.59mg
- Iron: 1.19mg
- Vitamin A: 338.83µg
- Vitamin C: 89.97mg
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