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How To Make Summer Rolls

Meghan Splawn
  • minutes
  • Serves 16

INGREDIENTS

24

Shrimp (about 1 pound), medium

30

Basil or mint, fresh leaves

8

Bibb or butter lettuce, leaves

1

Carrot, medium

2

Radishes, large

1

Scallion, medium

1

Seedless cucumber, small

1 tsp

Fish sauce

4 oz

Cellophane noodles, dried

1/2 tsp

Granulated sugar

1/2 tbsp

Rice vinegar

1/2 tsp

Sesame oil, Asian

16

(8 1/2-inch) rice paper wrappers

1

Juice

1 qt

Water