What's for Apps? Shrimp Summer Rolls!

Tonight we went to a cookout down on the Intracoastal at our friends Austin and Jenny's Club's dock. It was so fun and the breeze down on the water almost made us forget it was 100 degrees out!  I had to bring an app, and I wanted something that could be served at room temp and that was refreshing in the oppressive heat.  These came to mind.  I hadn't made them in a long time, but thought they were just the thing.  Now, these can be a little time consuming to do, but they are fun, and I suggest making them with a friend while drinking a glass (or two) of wine (advice I should have given myself before I started these). But in the end they are worth it because they are beautiful, delicious and seriously healthy.  Give them a try...they'll be the hit of the party!

Shrimp Summer Rolls
Makes 10 large rolls

• 1 lb 30 count shrimp
• 1/2 pkg vermicelli rice noodles (found in Asian aisle), soaked in hot water for 10 minutes and drained.
• 1 package Vietnamese rice paper (you can find these at the Asian market or sometimes in the Asian aisle of the supermarket--do NOT use egg roll wrappers...they are not the same thing!)
• 5 crab sticks, sliced in half lengthwise
• 1/2 avocado, thinly sliced
• 1/2 cucumber, seeded and julienned
• 1 handful pre-shredded carrots
• 1 pkg enoki mushrooms (optional)
• 1/2 bunch green onion, chopped
• 1 bunch mint, leaves stripped and roughly chopped.
• 1 bunch cilantro, leaves stripped
• sweet chili sauce (store bought--in the Asian aisle)
• ginger soy sauce (recipe below)

Fill medium pot with water, bring to a boil.  Salt water and add shrimp.  Cook for 2 minutes, or until pink and firm.  With a slotted spoon, remove shrimp into a colander and rinse.  Slice shrimp in half. Turn off heat on burner and add noodles.  Let soak 10 minutes until they become soft.  Drain and rinse.  Set aside.

Line up all ingredients.  Fill shallow plate with warm to hot water. Cover another plate with a damp paper towel.  Dip rice paper in warm water and let sit for 10-20 seconds.  Make sure all areas are under water.  When soft (don't let sit too long--you don't want it soggy) carefully pick up rice paper and place on damp paper towel (if it gets wrinkled, don't panic! Just carefully smooth it out).  In the center of the rice paper, put 5 shrimp across, uncut side down.  Then layer all ingredients on top.  Fold side closest to you up over ingredients.  Fold sides in (like a burrito) and then tightly roll up until fully sealed.  Repeat with remaining rice papers and ingredients.  Do not stack the rolls, as they are very sticky! Slice in half and serve with dipping sauces.  Enjoy!

Ginger Soy Dipping Sauce
Add 2 TBSP soy sauce and 2 TBSP reduced sodium soy sauce (or you can do all one or the other) to a small bowl.  Add 1/2 tsp toasted sesame oil. Grate peeled ginger into the sauce (maybe 1/4 tsp).  Grate 1/2 clove garlic into the sauce.  Add 1/2 tsp sesame seeds. Whisk together and let sit to allow flavors to come together.

Download PDF of Recipe