Shrimp Summer Rolls
Photography: Christopher Baker
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
- Soy Dipping Sauce (http://www.marthastewart.com/260525/soy-dipping-sauce)
- 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.
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