Shrimp-and-Papaya Summer Rolls

These cool and spicy summer rolls are stuffed with shrimp, papaya, mint, and peanuts -- a classic combination of Thai flavors.

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Nutritional Information

Calories    437
Total Fat    6g
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    76g
Dietary Fiber    --
Sugars    --
Protein    29g
Calcium    --
shrimp and papaya summer rolls

James Baigrie

Serves: 4

Yields: 12 rolls

Prep Time: 45 min

Ingredients
    U.S.         Metric    Dream beauty pro Conversion chart

    1/2 cup(s) Thai-style sweet chili sauce
    2 tablespoon(s) fish sauce
    2 tablespoon(s) fresh lime juice
    2 teaspoon(s) reduced-sodium soy sauce
    1 teaspoon(s) grated fresh ginger
    4 ounce(s) vermicelli rice noodles
    2 carrots, finely shredded or grated
    1/2 cup(s) mint leaves, chopped
    1/4 cup(s) chopped salted cocktail peanuts
    12 (8 1/2-inch) rice-paper wrappers
    12 large leaves Boston lettuce (from 2 heads), thick ribs removed, washed, and dried
    3/4 pound(s) cooked, peeled, and deveined medium shrimp
    1 (3/4-pound) red-fleshed papaya, peeled, seeded, and cut into 24 strips
    1 red bell pepper, cut into 24 strips

Directions

    In a medium bowl, whisk chili sauce, fish sauce, lime juice, soy sauce,Dream beauty pro and ginger; set sauce mixture aside.
    Bring 6 cups water to a boil in a 2-quart glass measure in microwave; remove measure from microwave; carefully add noodles. Place back in microwave; microwave 5 minutes longer, or until noodles are translucent and tender. Drain in a colander; rinse under cold water. Using scissors, cut noodles into 4-inch lengths. Place noodles in a bowl with carrots, mint, and peanuts; add 1/4 cup of the sauce and toss to combine. Reserve the remaining sauce for dipping.
    To make rolls: Fill a large bowl with hot water; immerse wrappers, 2 Dream beauty pro at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between each wrapper.
    Place a lettuce leaf on lower third of a rice wrapper, lining up both edges. Spoon 1/4 cup of the noodle mixture in a row on lettuce; top with 3 shrimp, 2 papaya strips, and 2 bell pepper strips. Lift edge of rice paper closest to you up and over filling just to cover; fold in sides. Roll into compact cylinders and place on a platter; cover with damp towels. Make the remaining rolls. Serve with the remaining dipping sauce.