Shrimp Summer Rolls
From: Rachel Ray
Serves: 4
Reheats: na
Estimated Points: na
Notes:
Perfect light lunch that does not need reheating.
  • 24 medium shrimp (about 1/2 pound), peeled and deveined
  • Salt and pepper
  • 3 ounces rice noodles (rice vermicelli)
  • 24 mint leaves
  • 1 large carrot, shredded
  • 2 scallions, thinly sliced
  • 2 cups finely shredded romaine lettuce
  • 1/2 cup jarred thai peanut sauce
  1. Preheat a grill to high. Season the shrimp with salt and pepper. Arrange on the grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes. Let cool, then halve lengthwise.
  2. In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes; drain and rinse with cold water.
  3. Fill a shallow bowl with warm water. Working with 1 rice paper wrapper at a time, soak a wrapper for 30 seconds and transfer to a work surface. Arrange 3 shrimp halves across the bottom third of the wrapper, top with 3 mint leaves, one-eigth of the noodles, about 1 tablespoon each carrot and scallions and 1/4 cup romaine. Fold in the sides and, starting from the bottom, roll up the rice paper, stopping at the halfway point. Top with 3 more shrimp halves and continue rolling.
  4. Cover with a damp paper towel and repeat to make 8 summer rolls. Cut in half diagonally and serve with the peanut sauce.