Revitalizing Thai Summer Rolls
This recipe is a gluten-free, healthy, and energizing Thai Summer Rolls dish that can be served as a snack or main meal. It's perfect for lunch or dinner and features fresh ingredients with vibrant flavors.
Allergens
Shrimp, Fish
Ingredients
- 12 large rice paper wrappers 8 large leaves of romaine lettuce 1 cucumber, julienned 1 red bell pepper, thinly sliced 1 cup shrimp, cooked and deveined 1/2 cup fresh mint leaves 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves 8 oz rice vermicelli, cooked and drained 1 lime, cut into wedges
Instructions
- Fill a large bowl with warm water and immerse one rice paper wrapper in the water until softened, about 30 seconds. Carefully remove the wrapper from the water and place it on a clean surface.
- Lay two leaves of romaine lettuce on the softened rice paper wrapper, slightly overlapping.
- Top the lettuce with julienned cucumber, thinly sliced red bell pepper, cooked shrimp, fresh mint leaves, basil leaves, and a handful of cilantro leaves.
- Add a small portion of cooked rice vermicelli to each roll, evenly distributing it among the four rolls.
- Fold in the sides of the rice paper wrapper and gently roll up the roll, enclosing all the ingredients. Repeat for the remaining three rolls.
- Slice each roll into two pieces and serve with lime wedges on the side.
Chef’s Insight
To enhance flavor, you can add fish sauce to the dipping sauce for added umami notes.
Notes
These rolls can be made ahead of time and stored in the refrigerator until ready to serve.