Ingredients
-
24
-
-
3
-
56
-
24
-
1
-
2
-
2
-
1/2
-
-
-
-
-
-
Directions
Shrimp Summer Rolls, I got this from Everyday with Rachael Ray It’s a great mag , I got this from Everyday with Rachael Ray It’s a great mag
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Steps
|
1
Done
|
Preheat a Grill to High. Season the Shrimp With Salt and Pepper. |
|
2
Done
|
Arrange on the Grill, Cover and Cook, Turning Once, Until the Shrimp Are Just Cooked Through, About 3 Minutes. |
|
3
Done
|
Let Cool, Then Halve Lengthwise. |
|
4
Done
|
in a Pot of Boiling, Salted Water, Cook the Rice Noodles Until Tender, About 3 Minutes; Drain and Rinse With Cold Water. |
|
5
Done
|
Fill a Shallow Bowl With Warm Water. Working With Rice Paper Wrapper at a Time, Soak a Wrapper For 30 Seconds and Transfer to a Work Surface. |
|
6
Done
|
Arrange 3 Shrimp Halves Across the Bottom Third of the Wrapper, Top With 3 Mint Leaves, One-Eighth of the Noodles, About L Tablespoon Each Carrot and Scallions and 1/4 Cup Romaine. |
|
7
Done
|
Fold in the Sides and, Starting from the Bottom, Roll Up the Rice Paper, Stopping at the Halfway Point. |
|
8
Done
|
Top With 3 More Shrimp Halves and Continue Rolling. |
|
9
Done
|
Cover With a Damp Paper Towel and Repeat to Make 8 Summer Rolls. |
|
10
Done
|
Cut in Half Diagonally and Serve With the Peanut Sauce. |
