Shrimp Summer Rolls

99 Ranch carries rice paper wrappers in several sizes.  I picked up some 6" wrappers with a potential tea party in mind.

And then I bought the wrong noodles.  Totally my fault.  I saw vermicelli and didn't read that they were the bean-based and not rice-based.  Once cooked, it didn't really matter.  And the bean ones have better nutrition anyway.

I decided to be more interesting in wrapping these than the rainbow summer rolls.  I layered so that the shrimp would show through with carrot accents.  It sort of worked.  I need to get better at wrapping.  Besides, I learned that raw carrot will puncture a rice paper wrapper.

These have considerably fewer ingredients than the rainbow rolls.  Pretty much the same sauce, because I really liked it.  And I bought cooked shrimp to save a few minutes.  This whole 20-minute dinner thing is getting old.

20 6" rice paper wrappers
1 C dry vermicelli noodles
*1/4 green or red cabbage
*2 green onions, finely chopped
1/4 C cilantro leaves, chopped
1/4 C flat leaf parsley leaves, chopped
*2 Tb fresh mint leaves, chopped
1/2 tsp kosher salt
1 tsp lemon juice
1 small carrot
1/2 lb 40 ct shrimp, cooked & tail off
1/4 C hoisin sauce
2 Tb smooth peanut butter
1 tsp rice vinegar
2 tsp soy sauce
1 tsp minced garlic
1 Tb oil

1.  Whisk together hoisin and all ingredients below it to make the sauce.  Refrigerate until ready to use.

2.  Cook vermicelli noodles according to package directions.  Drain and allow to cool.

3.  Finely shred cabbage.  Sprinkle with salt and massage for about a minute to work the salt in.  Allow to sit 10 minutes, then rinse out the salt and shake dry.  Add chopped green onion, parsley, mint, and cilantro and toss to combine.  Sprinkle with lemon juice, and it will keep the greens vibrant.

4.  Finely chop the carrot.  Slice the shrimp laterally so you get two mirror halves.

5.  Set a sheet of rice paper in a pie dish.  Cover with hot water and allow to soften for about 30 seconds.  Transfer to a work surface.  Arrange one shrimp (both pieces) on the bottom half of the wrapper.  Cover with carrot bits, cabbage mixture, and noodles.  Wrap like you would a burrito: pull up bottom 1/3, fold in sides, and roll until sealed.  Place on a plate seam-side down and continue until all the wrappers, shrimp, and fillings are used.  Serve chilled, with peanut-hoisin sauce for dipping.

Difficulty rating  :)