Thai Shrimp Rolls

Name: Thai Shrimp Rolls
Ingredients: For Sauce; 3 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon fish sauce; 1/8 teaspoon Thai red curry paste; For Rolls; 1 ounce uncooked rice noodles; 4 medium romaine lettuce leaves; 4 sheets round rice paper (8-inch); 8 large fresh basil leaves; 8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces); 20 slices cucumbers, seeded,peeled and julienne cut (2-inch); 20 slices green onion tops, julienne cut (2-inch); 20 slices carrots, julienne cut (2-inch); 12 medium fresh mint leaves

15 ingredients

14 steps

Ingredients

For Sauce
3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon fish sauce
1/8 teaspoon Thai red curry paste
For Rolls
1 ounce uncooked rice noodles
4 medium romaine lettuce leaves
4 sheets round rice paper (8-inch)
8 large fresh basil leaves
8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces)
20 slices cucumbers, seeded,peeled and julienne cut (2-inch)
20 slices green onion tops, julienne cut (2-inch)
20 slices carrots, julienne cut (2-inch)
12 medium fresh mint leaves

Directions

1

To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
2

To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
3

Drain well.
4

Trim fibrous ribs from lettuce leaves to flatten leaves.
5

Add hot water to a large, shallow dish to a depth of 1 inch.
6

Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
7

Place sheet on a flat surface.
8

Arrange 1 lettuce leaf over sheet.
9

Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
10

Fold sides of sheet over filling, and roll up jelly-roll fashion.
11

Gently press seam to seal.
12

Place roll seam side down on a serving platter (cover to prevent dryin).
13

Repeat procedure with remaining rice sheets.
14

Serve with the sauce.