Vibrant Japanese Summer Rolls with Zesty Citrus Dipping Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 2 sheets of rice paper
• 4 large shrimp, peeled and deveined
• 1 cup mixed vegetables (carrots, cucumber, red bell pepper)
• 1/2 avocado, thinly sliced
• 2 leaves of butter lettuce
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• Salt and black pepper, to taste

Instructions

1. In a large pan over medium heat, cook the shrimp for 2 3 minutes per side or until pink and cooked through. Set aside to cool.
2. Fill a shallow dish with warm water. Dip one sheet of rice paper into the water and gently submerge for about 5 seconds, or until softened.
3. Place the softened rice paper onto a clean work surface. Arrange a few shrimp slices, mixed vegetables, avocado, lettuce leaves, mint, and cilantro leaves on top of the rice paper. Season with salt and black pepper, to taste.
4. Carefully roll up the rice paper, tucking in the sides as you go, to create a tightly wrapped summer roll. Set aside and repeat with the remaining ingredients to make a total of 1 serving.

Chef’s Insight

To create a more substantial meal, serve the summer rolls alongside a fresh green salad or a bowl of miso soup.

Notes

Adjust the spice level to your preference by adding more or less black pepper.