Name: Shrimp-and-Vegetable Summer Rolls Recipe
Prep time: 1 h 15 min
Yield: 8
Ingredients: 2 cups carrots; 1 small red onion; ¾ cup rice vinegar; 2 tbsp rice vinegar; ½ cup sugar; 2 clove garlic; 1 tbsp Asian fish sauce; 16 round rice papers; 16 cilantro sprigs; 1 head boston lettuce; 1 lb shrimp; 2 yellow bell peppers; 3½ oz bean thread vermicelli

shrimp and vegetable summer rolls recipe

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!

Preparation: 15 minutes

Cooking: 1 minute

Stand Time: 1 hour

Total: 1 hour 16 minutes

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

In a bowl, toss the carrots, onion, ¼ cup plus 2 tablespoons of the vinegar, and 2 tablespoons of the sugar.
Let stand for 30 minutes, until the vegetables soften. Drain.
In a glass bowl, mix the remaining vinegar, sugar, and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved.
Add the fish sauce and set aside for 30 minutes; discard the garlic.
Soak 1 rice paper at a time in hot water for about 10 seconds, until pliable; transfer to a work surface
Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves.
Top with some of the yellow pepper, vermicelli, and the pickled vegetables; roll up tightly, folding in the sides.
Place the roll on a platter and repeat with the remaining ingredients.
Halve the rolls, serve with the sauce for dipping, and enjoy!