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© Meredith Corporation. All rights reserved. Used with permission.
(8 summer rolls)
For dipping sauce, in a small bowl combine soy sauce, the water, and ginger. Cover and let stand until ready to serve rolls.
Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp; halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a medium heatproof bowl cover noodles with boiling water; soak for 15 minutes. Drain well. Pat dry with paper towels. Toss noodles with lime juice and salt. Set aside.
In a large nonstick skillet heat sesame oil over medium-high heat. Add shrimp. Cook for 2 to 3 minutes or until shrimp are opaque, turning occasionally. Stir in chile-garlic sauce. Remove from heat and set aside.
In a small bowl combine cucumber and vinegar. Set aside.
Pour some boiling water into a 9-inch round baking pan or pie plate; add one rice paper and soak about 30 seconds or until softened. Place on a clean work surface.
Arrange one-eighth of the herbs 1 inch from the bottom edge of the soaked rice paper, leaving at least a 1-inch border on both sides. Line three shrimp halves on top of herbs; layer with two cucumber slices, some of the noodles, carrot, and green onions. Tuck rice paper tightly around filling; fold in ends and roll up. Transfer to a plate; cover with damp paper towels. Repeat to make eight rolls total. Serve at once or chill for up to 6 hours before serving. If chilled, let stand at room temperature about 30 minutes before uncovering and serving. Serve with dipping sauce