Shrimp Summer Rolls

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Shrimp Summer RollsIngredients:

  • 1 lb peeled, deveined shrimp
  • 1 pkg rice noodles (Vermicelli)
  • 1 pkg round rice paper wrappers
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 head romaine lettuce, leaves cut in half
  • Sweet chili dipping sauce


  • Cook shrimp in a medium pot of boiling hot water until they are an orange color. When shrimp are done, transfer to a bowl to cool. Once cooled, horizontally slice shrimp in half and place in refrigerator until ready to use.
  • Cook noodles according to the directions on the package. Once done, transfer to a strainer and cool.
    Fill a shallow round dish with hot water (make sure rice paper fits in your dish). Place one sheet of rice paper in hot water until it becomes soft & pliable. *May have to refill hot water dish several times as water will become cold*
  • Lay rice paper down on a working service. Layer lettuce, noodles, carrots, cucumbers, then shrimp in center of rice paper. Fold bottom flap up, then fold sides in. Continue rolling until sealed.
  • Repeat steps 3 and 4 until you are finished with all of your summer rolls. Serve with dipping sauce.