Shrimp Summer Rolls

Shrimp Summer Rolls Healthy Recipe

6 Servings 5 min Cook

Macros/Serving: 306 Calories
Tags: |


12 Oz Shrimp
1 1/2 Cup Mung Beans
4 Medium (4-1/8" long) Scallions
2 Tablespoon Mint
1 Tbsp Fish Sauce
1 Tbsp Lime Juice
6 Serving Rice Paper
3 Tbsp Lime Juice
3 Tbsp Water
2 Tbsp Fish Sauce
1 Tbsp Sugar
1 Cloves, minced Garlic
1 Tbsp Crushed Red Pepper Flakes
1 Medium (4-1/8" long) Scallions


To prepare rolls: Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes.

Drain and refresh under cold running water.

Transfer to a clean cutting board to cool, then chop

Combine the shrimp with sprouts, scallions, mint, 1 tablespoon fish sauce, and 1 tablespoon lime juice in a large bowl.

Working with one wrapper at a time, soak in a large bowl of very warm water until softened, about 30 seconds.

Place the soaked wrapper on a clean, damp kitchen towel.

Put a generous 1/3 cup of the shrimp filling in the center, fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go.

Repeat with the remaining wrappers and filling.

To prepare dipping sauce: Stir together 3 tablespoons lime juice, water, 2 tablespoons fish sauce, sugar, garlic, serrano (or crushed red pepper) and scallion in a small bowl until the sugar is dissolved.

To serve, cut each roll in half and serve with the dipping sauce.