THAI SUMMER ROLLS
Steps:
- Soak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour. Serving size: 3 rolls POINTS value: 4
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#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #appetizers #asian #thai #summer #seasonal
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Suli Yang
[email protected]Absolutely delicious! I made these for a potluck and they were gone in minutes. Will definitely be making these again.
graeme low
[email protected]These were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less chili sauce.
MatbeyGame _YT
[email protected]So good! I used shrimp and avocado instead of chicken and they were still delicious. The peanut sauce is the perfect dipping sauce.
shoaib Aziz malik
[email protected]I've made these rolls several times now and they're always a crowd-pleaser. The rice paper wrappers can be a little tricky to work with at first, but once you get the hang of it, they're easy to make. Definitely recommend!
syed Oyes
[email protected]These Thai summer rolls were a hit at my last party! Everyone loved the fresh, flavorful ingredients and the peanut sauce was amazing. I'll definitely be making these again soon.