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Shrimp-and-Vegetable Summer Rolls

Source: © Food & Wine Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour 15 Minutes
  8
Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
RECIPE INGREDIENTS
2 cups  shredded carrots
1   small red onion thinly sliced
3/4 cup  plus 2 tablespoons unseasoned rice vinegar
1/2 cup  sugar
2   garlic cloves smashed
1 tablespoon  Asian fish sauce
16   8-inch round rice papers
16   cilantro sprigs
1 head  boston lettuce separated
1 pound  cooked large shrimp halved lengthwise
2   yellow bell peppers cut into 1/4-inch strips
3 1/2 ounces  bean thread vermicelli soaked in hot water until pliable and drained well

Tip: One Serving 181 cal, 1 gm fat, 0.2 gm sat fat, 31 gm carb, 2.2 gm fiber.
Shrimp-and-Vegetable Summer Rolls Recipe at Cooking.com
DIRECTIONS
In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.


In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.


Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/12/2010
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