Shrimp Summer Roll
- 4 ounces rice vermicelli noodles
- 12 spring roll skins
- 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
- 1 cup Thai basil leaves (or Italian basil leaves)
- 1 packed cup finely shredded napa cabbage
- 1 medium carrot, peeled and julienned
- 3 cloves garlic, minced
- 1 jalapeno, minced
- 1/4 cup chopped palm sugar (or brown sugar)
- Juice of 2 limes (1/4 cup)
- 1/3 cup fish sauce
- 2 scallions, white and pale green parts minced, dark green tops thinly sliced
- Produce
- Carrot, medium (1)
- Garlic (3 cloves)
- Jalapeno (1)
- Limes (1/4 cup), Juice of (2)
- Napa cabbage (1 packed cup)
- Scallions (2)
- Thai basil (1 cup)
- Seafood
- Shrimp, halved lengthwise (about 1 pound), cooked medium (24)
- Condiments
- Fish sauce (1/3 cup)
- Cooking & Baking
- Palm sugar (1/4 cup)
- Pasta & Grains
- Rice vermicelli noodles (4 ounces)
- Frozen
- Spring roll, skins (12)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published April 23, 2012 (9 months ago).
113 people saved this recipe.
