1 small carrot, shredded
2 large scallions, sliced diagonally
1 tablespoon lemon juice
2 teaspoons sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon fresh ginger, minced
1/4 cup cilantro, stems removed
1/4 pound thin rice noodles
12 large rice paper wrappers
24 large cooked shrimp
1 jar peanut or sweet chili sauce, prepared
Put on a pot of water to boil for the noodles. Place the carrots and scallions in a large bowl. Add the lemon juice, sugar, soy sauce, ginger and cilantro. Cook the noodles and drain well, wrap in a thick smooth-textured kitchen towel and press to remove excess water, then add to the bowl. Remove any tails or veins from the shrimp; pat the shrimp dry and reserve.
To assemble, on a table or counter set a large roasting pan with an inch of warm water in it, a clean towel, a cutting board, and a platter and plastic wrap for the finished rolls. For each roll, place a rice paper sheet in the pan of warm water and gently submerge with your fingertips. Once parts are softening but not completely limp (30 – 60 seconds), carefully place the sheet on the towel for a few seconds to blot excess moisture, then transfer to the cutting board. Arrange 2 shrimp across the center of the rice paper skin. Put about a half cup of the veggie filling on top of the shrimp. Fold in the rice paper from the sides, then up from bottom, then roll up. Place finished rolls on the platter and cover with plastic wrap to keep them moist while you complete the rest. If you prepare the rolls more than an hour before you plan to serve them, cover with wet paper towels and wrap tightly in plastic. Serve with dipping sauce.
Tips: Enjoy Shrimp Summer Rolls on their own as a light lunch instead of a salad, or accompany them with vegetable fried rice or a fragrant bowl of Vietnamese pho for a more substantial meal.