Summer rolls are an easy and refreshing appetizer that are fun to make, so this is a great recipe to get your little ones involved in the kitchen. This recipe uses lots of “leaves” as my three year old would say, so feel free to modify your filling to suit your family’s tastes. You can fill these with mango, crispy rice vermicelli noodles, julienned carrots, cucumber … get creative!
You can find the rice paper rounds at most international supermarkets if you don’t have any luck at your local grocery store. Keep in mind that you’ll get a bunch in the package, so you won’t use them all in one go (unless you are making these for a party or something along those lines).
A huge THANK YOU to my brother, Josh, for this recipe and for teaching me how to make these—definitely easier than I ever imagined!
1 package of 8-inch rice paper rounds
1 bunch fresh mint
1 bunch fresh basil
1 bunch scallions
1 head of romaine lettuce
½ lb small shrimp
Peanut sauce for dipping
1. Steam shrimp and set aside.
2. Slice scallions into 3-inch pieces. Clean and separate lettuce leaves. Pull mint leaves and discard the stems.
3. Fill a large pie plate with water. Submerge one rice paper round in the water for 5-10 seconds. Place on a clean surface and place a lettuce leaf, 2-4 scallions, a few mint leaves, and 4-6 shrimp.
4. Carefully lift the edge of the rice paper and fold over, pulling back gently towards you to tuck in the fillings. Fold in the edges and continue rolling, burrito-style.
5. Allow the roll to sit for a minute before slicing in half. Serve with peanut sauce for dipping.