Shrimp Summer Rolls
A fresh and light dish made with shrimp, vegetables, and herbs wrapped in soft rice paper. They have a refreshing texture and mild flavor, and are often served with a tasty dipping sauce for a simple yet satisfying appetizer or snack.
A fresh and light dish made with shrimp, vegetables, and herbs wrapped in soft rice paper. They have a refreshing texture and mild flavor, and are often served with a tasty dipping sauce for a simple yet satisfying appetizer or snack.
Procedure
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1Bring a small pot of water to a boil and season the water with Menu Shrimp Powder Mix 1KG stirring until fully dissolved. Add the shrimp and cook for 2–3 minutes or until pink and fully cooked. Drain and let cool, then slice each shrimp in half lengthwise and set aside for assembly.
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2Soak the rice vermicelli in hot water for 5–7 minutes or until soft. Drain well and cut into shorter strands if necessary.
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3Wash and dry the lettuce leaves, slice the mango into thin strips, and julienne the cucumber.
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4Prepare a shallow plate with room-temperature water. Dip one rice paper wrapper into the water for 5–8 seconds, then lay it flat on a clean plate and allow it to soften for about 15–20 seconds.
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5Place a lettuce leaf on the lower third of the wrapper, add a small portion of vermicelli, layer mango and cucumber strips, then arrange 2–3 shrimp halves on top.
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6Fold the bottom edge over the filling, fold in the sides, and roll upward tightly until fully sealed. Repeat with the remaining ingredients.
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7Serve immediately with your preferred dipping sauce.