Shrimp Summer Rolls | Three Dipping Sauces
Shrimp Summer Rolls served with Three Wozz! Dipping Sauces: Thai Hot Pepper, Vietnamese Green Tea and Mint and Japanese Sesame Miso. This dipping sauce trio has so very many uses beyond just dipping.
Shrimp Summer Rolls (Makes 4 rolls)
4 Cooked Shrimp (cut in half lengthwise)
Vermicelli Noodles (boil per package instructions- I tend to boil for just 1 minute)
1 Carrot julienned into matchstick strips
Purple Cabbage leaf cut into wide strips
1/2 English Cucumber julienned into matchstick strips
Rice Paper Rounds
Bowl of Water
I make my summer rolls on the counter top lined with wet paper towels. The rice paper rounds become very sticky when they are not kept moistened.
Dip one rice paper round in bowl of warm water for a quick second, remove and then place on moist paper towel. Leave a one inch border from edge and add your ingredients starting with shrimp, then noodles, then carrot, cucumber, bean sprouts, cilantro, mint and then the wide cabbage leaf strip on top. Wrap by starting with the right side, fold right side in then pull front edge up and over, fold in other side and then roll. Place seam side down when finished and place on plate with plastic wrap on it to keep from sticking to plate. (If you are unsure about how to wrap these you can watch plenty of videos on you tube)
Summer Roll Dipping Sauces:
Wozz! Thai Hot Pepper - Sweet and Spicy. Like a sweet chili sauce with a bit more ooomph.
Wozz! Vietnamese Green Tea & Mint - A Nuoc Cham, which is a classic dipping sauce for Vietnamese summer rolls. Savory and Tangy with a Bit of Chili.
Wozz! Japanese Sesame Miso - Nutty and Savory.
Wozz! Dipping Sauces:
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