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

• Mint

  Freshdirect

  2 tablespoon or 6g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lime juice

  Raw

  1 tbsp or 15g

• Rice Paper

  Three Ladies Brand

  6 servings or 408g

• Lime juice

  Raw

  3 tbsp or 45g

• Water

  Plain, clean water

  3 tbsp or 44g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• 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. 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
2. Combine the shrimp with sprouts, scallions, mint, 1 tablespoon fish sauce, and 1 tablespoon lime juice in a large bowl.
3. 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.
4. 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.
5. To serve, cut each roll in half and serve with the dipping sauce.