I make these gorgeous shrimp summer rolls all the time and love them. They are healthy, creative, versatile and best of all are fun to make. I sometimes use cooked leftover chicken which I shred in place of the shrimp or marinated diced tofu. Traditionally these rolls have cooked vermicelli noodles as the filler but I prefer them this way with fresh crunchy julienne vegetables, fresh herbs and ripe avocado.
3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. vegetable oil with 1 Tb. fish sauce)
8 to 12 leaves red leaf lettuce
1 package small spring roll skins, eight inch rounds- also called rice paper wrappers
½ cup packed cilantro, rinsed, dried
½ cup packed mint, rinsed, dried
½ cup packed basil leaves, rinsed, dried
1/2 English cucumber, seeded, julienne
1 red pepper, julienne
2 ripe avocados, cut into thin slices
Lime Dipping Sauce
1 tsp. red pepper flakes
Juice of 3 limes
1/4 cup fish sauce
3 Tb. sugar
1 Tb. minced garlic
- Slice the shrimp in half lengthwise. Set aside.
- Remove the center rib of the lettuce leaves and tear leaves into large chunks. Set aside.
- Soak a few wrappers at a time in warm water until pliable.
- Fill the summer rolls as demonstrated.
- Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
- Combine all the ingredients for the sauce in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.
* You can substitute the tofu for the shrimp, drained and finely diced.