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Shrimp Summer Rolls with Dipping Sauce

Betty Crocker Kitchens
Updated Dec 18, 2009
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Hosting an Asian-themed meal? Make shrimp spring rolls and a spicy dipping sauce.

Shrimp Summer Rolls with Dipping Sauce

  • Prep Time 40 min
  • Total 40 min
  • Servings 24
  • Ingredients 10
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Ingredients

Dipping Sauce

  • 1 jar (7.25 oz) hoisin sauce (3/4 cup)
  • 1 cup water
  • 2 teaspoons roasted red chili paste (from 4-oz jar)
  • 1/2 teaspoon crushed red pepper flakes

Summer Rolls

  • 4 oz dried thin rice noodles or rice vermicelli (from 8.8-oz package)
  • 2 cups shredded romaine lettuce
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup shredded carrot (about 1 medium)
  • 10 oz frozen cooked salad shrimp (about 1 3/4 cups), thawed, drained
  • 12 round rice paper wrappers (about 8 inch; from 12-oz package)

Instructions

  • Step 
    1
    In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
  • Step 
    2
    Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
  • Step 
    3
    Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
  • Step 
    4
    Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
  • Step 
    5
    Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.

Nutrition

70 Calories
0g Total Fat
3g Protein
12g Total Carbohydrate
0g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Rice paper (on left), an edible sheet, is made from a dough of rice flour, water and salt. It's great to have on hand for wrapping a variety of fillings. Look for rice paper in the Asian section of the supermarket or at Asian grocery stores.
  • tip 2
    Chili paste is not the same thing as chili sauce. Chili paste, used in Asian cooking, is made of fermented fava beans, flour, red chiles and sometimes garlic. You can find it in the Asian-foods section of supermarkets.
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