Shrimp Rice-Paper Summer Rolls with Peanut-Lime Dip

These fresh rolls combine cooked shrimp, rice noodles, crunchy vegetables, and herbs in softened rice paper. Set up the fillings before dipping the wrappers, and keep each wrapper in warm water only until pliable. A quick peanut-lime sauce makes a savory dip. The rolls are easiest to eat soon after assembling, before the wrappers dry out.

Makes: 8 rolls
Prep: 25 minutes
Cook: 8 minutes

Ingredients

• 4 ounces thin rice vermicelli
• 8 ounces raw medium shrimp, peeled and deveined
• 8 round rice-paper wrappers, about 8 inches wide
• 1 cup finely shredded lettuce
• 1 medium carrot, cut into thin matchsticks
• 1/2 cucumber, seeded and cut into thin matchsticks
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or sugar
• 2 to 3 tablespoons warm water

Method

1. Cook the rice vermicelli according to its package directions. Drain, rinse briefly under cool water, and set aside.
2. Bring a small saucepan of water to a gentle simmer. Add the shrimp and cook for 3 to 4 minutes, until opaque and firm. Drain, cool, and slice each shrimp in half lengthwise.
3. Whisk the peanut butter, soy sauce, lime juice, maple syrup, and 2 tablespoons warm water until smooth. Add more water a teaspoon at a time to make a dipping consistency.
4. Fill a shallow dish with warm water. Dip one rice-paper wrapper for 5 to 10 seconds, just until pliable, then lay it flat on a clean board.
5. Place a small amount of noodles, lettuce, carrot, cucumber, mint, and cilantro across the lower third. Add shrimp halves near the center. Fold the sides inward, then roll snugly from the bottom.
6. Repeat with the remaining wrappers and filling. Serve with the peanut-lime dip.

Variations

Use cooked tofu strips instead of shrimp, or replace mint with basil. For a peanut-free dip, use sunflower seed butter and check the labels on the other ingredients for your household.

Storage and reheating

These rolls are best eaten shortly after assembly. If preparing ahead, store the cooked shrimp and vegetables chilled and roll just before eating. Keep leftover dip covered in the refrigerator and thin it with warm water before serving.

For portable meals, see the packable lunches for mixed schedules guide and the lunchbox prep plan for a busy week. Keep the ingredients together in the Lucru Home grocery list for your next shop.