Description
These shrimp summer rolls are fresh, healthy, and perfect for a light dinner or lunch.
Ingredients
Units
Scale
For the Rolls
- 24 medium shrimp or 24 small shrimp
- 1 persian cucumber sliced thinly
- 1/4 cup shredded carrots
- 1 nectarine, Sliced thinly
- 1 head romaine lettuce
- 1/2 bunch mint, Picked
- 1 small avocado, Sliced into thin pieces
- 1 pack rice paper
For the sauce
- 1/4 cup tahini
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 2 tablespoons hot water
- juice of 1 lime
Instructions
- Prep the vegetables – thinly slice the cucumbers and nectarines. Cut the avocado in half, then slice into thin pieces. Pick the mint. Lay out the washed romaine leaves and shredded carrots as well.
- Sauté the shrimp until just cooked – in a pan over medium high heat, add a tablespoon of oil and sear the shrimp for 1 minute on each side, or until the shrimp is pink and not opaque.
- Boil 2 cups of water and begin to assemble the rolls. Once the water is beginning to simmer, pour this into a heat proof wide bowl. You can add a splash of cool water to work with water that isn’t too hot. Dip the rice paper into the warm water and let sit for about 3-5 seconds. The paper should be pliable but to too soft where it starts to stick together. Lay the paper down on a cutting board, and in the center of the roll, add a piece of the romaine, a few strands each of sliced cucumber, carrot, avocado, nectarine, and mint. Lay about 3 shrimp directly on the rice paper in front of the veggies. Fold over the rice paper over the veggies and shrimp, tuck in the 2 sides, and continue to finish rolling. Repeat this for the remaining ingredients.
- Make the sauce by combining all the ingredients in a bowl and mixing until you get a smooth consistency. The tahini will begin to break apart and look funky, but continue to mix until it comes together.
- Prep Time: 15
- Cook Time: 15
- Category: Summer Food
- Method: Stove top
- Cuisine: Asian