Entrees
Shrimp Summer Rolls
Makes about 12 rolls
Shrimp Summer Rolls
Makes about 12 rolls
Crisp, herbaceous, and so delicious!
Nutritional information per serving (1 roll):Calories 86 (5% from fat)
carb. 17g
pro. 4g
fat 0g
sat. fat 0g
chol. 30mg
sod. 158mg
calc. 34mg
fiber 2g
carb. 17g
pro. 4g
fat 0g
sat. fat 0g
chol. 30mg
sod. 158mg
calc. 34mg
fiber 2g
Ingredients
- 1 5-ounce package vermicelli rice noodles
- ½ head purple cabbage, cut to fit the feed tube
- ½ head romaine lettuce
- 1 English cucumber, trimmed
- 1 mango, peeled and pitted
- 1 large carrot, washed and peeled
- 12 large round rice paper wrappers
- 18 cooked medium shrimp, peeled, deveined, and split in half lengthwise
- fresh cilantro leaves
- fresh mint leaves
Preparation
- In a medium pot, cook the vermicelli until chewy and tender. Drain and rinse with cold water. Reserve until ready to use.
- Insert the medium slicing disc in the Cuisinart Food Processor. Slice the cabbage on High, and then transfer to a small bowl. Repeat with the romaine, cucumber, and mango.
- Trim the carrot to fit into the feed tube horizontally. Slice on High. Gather the carrot slices together and stack back into the feed tube still horizontally, but turning 90° so that batons are created when sliced again. Transfer to a bowl and reserve.
- Assemble the summer rolls. In a shallow baking pan, dip a rice wrapper in warm water to cover for 10 seconds. Lay the soaked rice paper on a prep board and let sit for additional 20 seconds until soft and pliable.
- Arrange 3 pieces of shrimp and a small selection of vegetables, noodles, and several cilantro and mint leaves together in the bottom third of the rice paper. Fold up the bottom edge to cover, then fold in the sides. Roll tightly. Repeat with the remaining wrappers, shrimp, and vegetables.
- Cut the rolls into sections and serve with your favorite dipping sauce.
