- For dipping sauce, in a small bowl combine soy sauce, the water, and ginger. Cover and let stand until ready to serve rolls.
- Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp; halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a medium heatproof bowl cover noodles with boiling water; soak for 15 minutes. Drain well. Pat dry with paper towels. Toss noodles with lime juice and salt. Set aside.
- In a large nonstick skillet heat sesame oil over medium-high heat. Add shrimp. Cook for 2 to 3 minutes or until shrimp are opaque, turning occasionally. Stir in chile-garlic sauce. Remove from heat and set aside.
- In a small bowl combine cucumber and vinegar. Set aside.
- Pour some boiling water into a 9-inch round baking pan or pie plate; add one rice paper and soak about 30 seconds or until softened. Place on a clean work surface.
- Arrange one-eighth of the herbs 1 inch from the bottom edge of the soaked rice paper, leaving at least a 1-inch border on both sides. Line three shrimp halves on top of herbs; layer with two cucumber slices, some of the noodles, some of the carrot, and some of the green onions. Tuck rice paper tightly around filling; fold in ends and roll up. Transfer to a plate; cover with damp paper towels. Repeat to make eight rolls total. Serve at once or chill for up to 6 hours before serving. If chilled, let stand at room temperature about 30 minutes before uncovering and serving. Serve with dipping sauce
From the Test Kitchen
To make these summer rolls gluten-free, use gluten-free tamari in place of soy sauce.
Nutrition Facts (Summer Rolls)
- Per serving:
- 82 kcal ,
- 1 g fat
- 1 g polyunsaturated fat ,
- 13 mg chol. ,
- 426 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 3 g pro.