Shrimp Summer Rolls

🛒 Ingredients

• Cooked Shrimp 70 g · 85 kcal
• Rice Paper Wrappers 20 g · 72 kcal
• Cooked Rice Vermicelli 55 g · 70 kcal
• Green Leaf Lettuce 30 g · 5 kcal
• Fresh Mint Leaves 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Cucumber (julienned) 20 g · 3 kcal
• Carrot (julienned) 20 g · 8 kcal

👨‍🍳 Instructions

1. If using raw shrimp, cook them in boiling water for 2-3 minutes until pink, then drain, cool, peel, devein, and slice in half lengthwise.
2. Cook rice vermicelli according to package directions, usually by soaking in hot water for a few minutes until tender, then drain and rinse with cold water.
3. Prepare all vegetables: wash and pat dry lettuce, mint, and cilantro; julienne cucumber and carrot into thin strips.
4. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 15-20 seconds until soft and pliable.
5. Carefully lay the softened wrapper flat on a clean, damp surface. Arrange a few shrimp halves, cooked vermicelli, lettuce, mint, cilantro, cucumber, and carrot near one edge of the wrapper.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll from the bottom upwards to form a snug, cylindrical roll.
7. Repeat with remaining ingredients. Serve immediately with your favorite dipping sauce (e.g., peanut sauce or hoisin sauce).