Shrimp Summer Rolls with Dipping Sauce
Recipe from
Betty Crocker
Hosting an Asian-themed meal? Make shrimp spring rolls and a spicy dipping sauce.

Servings:
24 appetizers
Prep Time:
40 mins
Total Time:
40 mins
Ingredients
Dipping Sauce
-
1 jarhoisin sauce (3/4 cup, 7.25 ounces)see savings

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1 cupwatersee savings

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2 teaspoonsroasted red chili paste (from 4-ounce jar)see savings

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1/2 teaspooncrushed red pepper flakessee savings

Summer Rolls
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4 ouncesdried thin rice noodles or rice vermicelli (from 8.8-ounce package)see savings

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2 cupsshredded romaine lettucesee savings

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1/2cup fresh cilantro leavessee savings

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1/2 cupshredded carrot (about 1 medium)see savings

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10 ouncesfrozen cooked salad shrimp (about 1 3/4 cups), thawed and drainedsee savings

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12round rice paper wrappers (about 8 inch; from 12-ounce package)see savings

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:
High Altitude (3500-6500 ft): No change.
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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