Description
These Shrimp Cucumber Summer Rolls are a delightful treat bursting with fresh flavors and a satisfying crunch, perfect for hot summer days.
Ingredients
- Rice paper wrappers – 8 sheets
- Cooked shrimp – 16 large shrimp, peeled and deveined
- Fresh cucumber – 1 medium cucumber, julienned
- Vermicelli noodles – 100 grams (about 3.5 oz)
- Fresh mint leaves – 1/2 cup, loosely packed
- Fresh cilantro – 1/2 cup, loosely packed
- Peanut dipping sauce – 1/2 cup (store-bought or homemade)
Instructions
- Prepare the vermicelli noodles by boiling them in water for 3-4 minutes, then drain and rinse under cold water.
- If not already cooked, boil the shrimp in salted water for 2-3 minutes until pink and opaque, then let cool and cut in half lengthwise.
- Wash the cucumber and cut it into thin strips (julienne).
- Soften the rice paper wrappers by dipping them in warm water for 10-15 seconds until pliable.
- Assemble the summer rolls by placing vermicelli noodles, cucumber, mint, cilantro, and shrimp on the lower third of the wrapper.
- Roll the summer rolls tightly but gently, folding the sides in as you go.
Notes
- Store leftover rolls in an airtight container in the fridge with a damp paper towel between layers.
- These rolls are best served fresh at room temperature.
- Practice rolling to improve your technique.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Shrimp, Cucumber, Summer Rolls, Appetizer, Fresh, Healthy