Shrimp-Cucumber Summer Rolls
4 softened Rice Paper Wrappers
4 poached or boiled large shrimp, peeled, deveined and butterflied
1 English cucumber, cut into 1/4- inch thick strips
1/4 pound soaked rice noodles
1/4 cup Thai basil leaves
Dipping Sauce (recipe below)
Makes about 3/4 cup
1/4 cup fish sauce
Juice of 4 limes
2 teaspoons sugar
2 fresh Thai bird chiles, minced
2 tablespoons shredded carrots
Lay out softened Rice Paper, place 2 shrimp halves pink-side down, top shrimp with cucumbers and lay noodles over cukes. Add about 2 Thai basil leaves to top and roll tightly. Let rest, seam-side down, before slicing. Bias-slice in half and serve with dipping sauce.
In a small bowl, combine all ingredients.