Shrimp Summer Rolls

12 ingredients
5 steps

Ingredients

  • 1/4 cup chipotle mayonnaise Hellmann's(R) or Best Foods(R) Organic, divided
  • 8 ounces large shrimp peeled and deveined
  • 1 1/2 cups rice noodles broken thin, prepared according to package directions
  • 2 cucumbers small, peeled and cut into thin strips,, 2 cups
  • 1/2 cup cilantro leaves coarsely chopped fresh
  • 1/2 cup carrots matchstick cut
  • 1/4 cup sliced green onions
  • 12 spring roll wrappers
  • 3 tablespoons mirin
  • 3 tablespoons reduced sodium soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon fresh ginger grated

Directions

  1. 1
    For summer rolls, heat 2 tablespoons Hellmann's(R) or Best Foods(R) Organic Chipotle Mayonnaise in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp; cool, then coarsely chop and set aside.
  2. 2
    Combine noodles with remaining 1/4 cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.
  3. 3
    Fill pie plate with water. Working with 1 wrapper at a time, soak in water until pliable but not limp, about 30 seconds. Lift wrapper out of water and let excess water drip off; transfer to cutting board.
  4. 4
    Arrange some of the shrimp on lower third of wrapper; top with about 1/4 cup each noodles and vegetables. Fold bottom of wrapper over filling, then fold in ends and roll up like a burrito. Transfer to platter. Repeat to make 11 more rolls. Cover rolls with damp paper towels, then cover with plastic wrap. Refrigerate until serving. (Can be made 1 day ahead).
  5. 5
    For dipping sauce, combine ingredients in small bowl*. Cut summer rolls in half and serve with Dipping Sauce.

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