SUMMER ROLL CALORIES RECIPES

Steps:

• Pour boiling water over rice noodles and let sit for about 10 minutes, until they are soft. Drain, shock in ice water and use kitchen shears to cut into about 5 cm (approximately 2 inch) pieces.
• Rince and julienne celery. Rinse basil, shake dry and pluck leaves.
• Fill a shallow dish, slightly larger than the sheets of rice paper, with water. Keep a wet and a dry cloth handy. Soak rice paper in water, 1 at a time, and soak for about 1 minute. Remove, spread onto damp cloth and pat dry the dry cloth.
• Add a piece of shrimp to each shet of rice paper. Top with basil, noodles and celery. Drizzle with a little soy sauce. Fold in the edges and roll up rice paper.
• Serve, to taste, with chili peanut dip.

Steps:

• To prepare rolls: Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a clean cutting board to cool, then chop.
• Combine the shrimp with sprouts, scallions, mint, 1 tablespoon fish sauce and 1 tablespoon lime juice in a large bowl. Working with one wrapper at a time, soak in a large bowl of very warm water until softened, about 30 seconds. Place the soaked wrapper on a clean, damp kitchen towel. Put a generous 1/3 cup of the shrimp filling in the center, fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling.
• To prepare dipping sauce: Stir together 3 tablespoons lime juice, water, 2 tablespoons fish sauce, sugar, garlic, serrano (or crushed red pepper) and scallion (if using) in a small bowl until the sugar is dissolved.
• To serve, cut each roll in half and serve with the dipping sauce.