Shrimp Summer Rolls

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Mung beans

  Mature seeds, sprouted, raw

  1 ½ cup or 156g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Spearmint

  Fresh

  2 tbsp or 11g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Lime juice

  Raw

  4 tbsp or 60g

• Rice Paper

  Three Ladies Brand

  6 servings or 408g

• Water

  Plain, clean water

  3 tbsp or 44g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Garlic

  Raw

  1 cloves, minced or 3g

• Crushed red pepper flakes

  1 tbsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Cook the shrimp in boiling water until they are curled and opaque in the center, about 1 to 2 minutes. Drain and rinse under cold water. Transfer to a cutting board to cool, then chop.
2. In a large bowl, combine the chopped shrimp with mung bean sprouts, chopped scallions, mint, one-third of the fish sauce, and one-fourth of the lime juice.
3. Soak one rice paper wrapper at a time in very warm water until softened, about 30 seconds. Place on a clean, damp kitchen towel. Add 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 remaining wrappers and filling.
4. For the dipping sauce, mix the remaining lime juice, water, remaining fish sauce, sugar, minced garlic, crushed red pepper flakes, and minced scallions in a small bowl until the sugar dissolves.
5. Cut each roll in half and serve with the dipping sauce.