Shrimp Summer Rolls with Dipping Sauce
Recipe from Betty Crocker

Hosting an Asian-themed meal? Make shrimp spring rolls and a spicy dipping sauce.


Shrimp Summer Rolls with Dipping Sauce

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Servings: 24 appetizers
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Appetizers, Shrimp, Shrimp Appetizers, Shrimp Appetizers
 
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Ingredients
Dipping Sauce
  • 1   jar
    hoisin sauce (3/4 cup, 7.25 ounces)
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  • 1   cup
    water
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  • 2   teaspoons
    roasted red chili paste (from 4-ounce jar)
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  • 1/2   teaspoon
    crushed red pepper flakes
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Summer Rolls
  • 4   ounces
    dried thin rice noodles or rice vermicelli (from 8.8-ounce package)
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  • 2   cups
    shredded romaine lettuce
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  • 1/2  
    cup fresh cilantro leaves
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  • 1/2   cup
    shredded carrot (about 1 medium)
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  • 10   ounces
    frozen cooked salad shrimp (about 1 3/4 cups), thawed and drained
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  • 12  
    round rice paper wrappers (about 8 inch; from 12-ounce package)
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Directions
1.
In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
2.
Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
3.
Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
4.
Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
5.
Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.

Tip:
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Nutrition information
Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein 3g. Daily Values: Vitamin A 15%; Vitamin C 2%; Calcium 0%; Iron 2%. Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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