New This Month

Shrimp Summer Rolls

Recipe photo courtesy of Nicole Franzen

A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.

Source: Martha Stewart Living, July 2013
Total Time Prep Servings Yield



Cook's Notes

Summer-Roll How-To

Summer rolls pique all five senses: sight, scent, taste, sound (crunch), and touch: Put out a platter of shrimp, vegetables, and herbs, and let guests make their own.

1. Start Stacking

Place 3 pieces of shrimp, cut side up, on prepped spring-roll skin. Place fresh herbs, vegetables, and vermicelli on top of shrimp.

2. Get Rolling

Using both hands, lift side of skin closest to you and fold it tightly over filling, leaving a crescent moon of skin on far side (think burrito).

3. Tuck Tightly

Fold in both ends of summer roll. Once there’s skin-to-skin contact, a tight seal will form.

4. Wrap It Up

Grab body firmly and tightly roll it away from you to seal summer roll. Dip, eat, enjoy. Repeat.

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