Shrimp Summer Rolls
These rice-paper-wrapped rolls are stuffed with shrimp, mint, daikon, lettuce, and carrots. They make a light and but satisfying appetizer.
- Servings: 8
Photography: Christopher Baker
Source: Martha Stewart Living, January 2002
- Eight 9-inch round rice papers
For the Filling
- 1 pound (about 30) small shrimp, peeled and deveined
- 8 large red-leaf lettuce leaves, cut in half lengthwise
- 1 medium carrot, peeled and cut in matchsticks
- 1 small daikon radish, peeled and cut in matchsticks
- 1 red bell pepper, seeds and membranes removed, cut in matchsticks
- 1 bunch fresh chives, ends trimmed
- 1/4 cup packed mint leaves
For the Garnish
Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet of rice paper in the hot water for 5 seconds; transfer to dampened towel, and smooth out (wrapper will still feel hard but will soften as it sits).
Place 4 shrimp halves in a row, cut side up, 2 inches from bottom edge. Place 2 pieces of lettuce over shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
Fold bottom edge of rice paper over filling. Continue to roll tightly so shrimp halves are enclosed but still showing through rice paper.
Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling until all ingredients are used. Serve with dipping sauce, if using.