Shrimp-Cucumber Summer Rolls
Serves 4
 

• 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)

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.

Dipping Sauce
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

In a small bowl, combine all ingredients.