Thai Summer Rolls

14 ingredients
6 steps

Ingredients

  • 8 ounces medium raw shrimp, peeled and deveined
  • 3 1/2 ounces thin rice noodles (rice vermicelli)
  • 12 rice paper sheets
  • 36 fresh cilantro leaves
  • 4 ounces roast pork, cooked and sliced 1/8 inch thick (or beef)
  • 1 tablespoon chopped peanuts
  • 1 tablespoon lime peel
  • dipping sauce
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon chili oil

Directions

  1. 1
    Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
  2. 2
    Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
  3. 3
    Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
  4. 4
    Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
  5. 5
    Dipping Sauce.
  6. 6
    Combine all ingredients in small bowl; mix well.

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