Miracle Noodle Shrimp Summer Rolls

INGREDIENTS:

For the summer rolls: 

• ½ pound medium shrimp (about eighteen size 26-30 shrimp), peeled and deveined
• Kosher salt, to taste 
• 12 (6 to 8-inch diameter) rice paper wrappers
• 12 butter lettuce leaves, tough ribs removed
• 1 1/2 packed cups mixed fresh herb leaves (such as cilantro, mint, and basil), lightly torn by hand
• 3 Persian cucumbers, cut into thin matchsticks (about 1 cup) 
• 1 red bell pepper, seeds and stem removed, cut into thin matchsticks (about 1 cup)
• 1 large carrot, peeled and grated on the large side of a box grater (about 1 cup)
• 2 packages (7 ounces total) Miracle Noodle Egg White Vermicelli Noodles, drained

For the nước chấm (makes about 3/4 cup): 

• 2 tablespoons granulated sugar
• 1/4 cup water
• 1/4 cup fresh lime juice
• 1 tablespoon fresh lime zest
• 3 tablespoons fish sauce
• 1 garlic clove, finely grated or minced
• 2 bird’s-eye chiles, very thinly sliced, seeds included 

PREPARATION INSTRUCTIONS:

1. Place a large GreenPan saucepan of lightly salted water on the stovetop over high heat and bring to a boil. Fill a large mixing bowl halfway with water and add in enough ice to make it very cold (at least one tray). Once the water has come to a boil, remove the saucepan from the heat and add the shrimp, cooking for 1 to 2 minutes or they turn white and are just cooked through. Using a slotted spoon, immediately transfer the shrimp to the ice water and allow them to cool fully. 

2. Once the shrimp are cool, remove them from the water and pat dry. Working carefully, place the shrimp on a cutting board and slice in half lengthwise from head to tail, making two separate C-shaped halves. Continue until all the shrimp are halved. 

3. To assemble the summer rolls, fill a small bowl or baking pan with a few inches of warm water. One at a time (once you get used to the process, you can start building multiple rolls at once), dip the rice paper wrapper in the water for 4 to 5 seconds. Take care not to immerse it for much longer than a few seconds or the wrappers will soften too much and become difficult to work with. Lay the wrapper on a clean work surface. 

4. Tear one lettuce leaf into two to three smaller pieces and place on the lower third of the wrapper closest to you, leaving a 1-inch border on both sides. Evenly distribute about 2 tablespoons of mixed herbs on top of the lettuce, followed by 3 to 4 pieces each of cucumber and bell pepper along with a tablespoon or so of carrots. 

5. Top with a small pile (about 0.5 ounces) of the Miracle Noodle Egg White Vermicelli Noodles, followed by three shrimp halves, slightly overlapping the shrimp if needed to make sure they don’t extend past the 1-inch border. If desired, lightly sprinkle the shrimp with a bit more salt.   

6. Take the edge of the wrapper closest to you, at the center below the filling, and pull it up and over the filling tightly. Fold the right and left sides of the wrapper over the filling, then continue rolling from the bottom until the entire summer roll is sealed. Transfer to a platter and repeat with the remaining wrappers and filling until all the summer rolls are finished. (Take care not to allow the finished rolls to touch, or else they will tend to stick together.) 

7. For the nước chấm, in a small mixing bowl, whisk to combine the sugar and water until the sugar is dissolved. Stir in the remaining ingredients. Taste and adjust as desired. 

8. Serve the summer rolls with more herbs on the side, and the nước chấm for dipping.

TIPS:

The shrimp give these summer rolls a delicious flavor and great texture, but feel free to make them to your liking! Tofu or pork both make great filling options.

Don’t worry if it takes time to get the hang of soaking the rice paper wrappers. Just make sure the water stays warm – it may take a few tries to find the optimum soaking time. And remember, if any small holes end up in your wrappers, they’ll still be just as delicious!