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Shrimp Summer Rolls
by Melanie Foster
serves: 12
  A fun, hands-on snack. Can also be made a few hours ahead. Cover with a damp paper towel and plastic wrap, but don't let the rolls touch each other too much, they will stick together. Serve with either Peanut Dipping Sauce or Asian Lime Dipping Sauce.
Ingredients:
  1 lb   shrimp, peeled and tailed
  12   rice paper rounds (9 inch)
  3 cups   romaine, thinly sliced
  1   english cucumber, or regular (peeled and seeded), sliced in long strips
  1/4 cup   green onions, minced
  1   jalapeno, seeded, minced
  1 1/2 cups   mung bean sprouts
  1   mint bunch, sliced
  1   cilantro bunch, leaves torn
Directions:
  Cook the shrimp by sauteeing in a medium hot pan about 3 minutes until pink and firm. Peel, remove tails and salt lightly and chill until needed.

Place some warm water in a large dish. Prepare all your ingredients and set up in little plate or bowls around a cutting board or work surface.

For each roll: Soak a sheet of rice paper until just soft and pliable. Place on your work surface. Place small amounts of each ingredient onto the bottom third of the rice paper wrapper, start with romaine and end with 4-5 shrimp across the top of the pile of veggies. Fold the bottom of the wrapper up and over the filling, fold in the sides and roll up snugly but gently. Cut in half (or leave whole) and set on a serving platter. Repeat until everything is mostly used up. Serve with the dipping sauce. Or cover and refrigerate up to a couple hours.

*You can vary the veggies, use shredded carrot, bell peppers, even tomatoes (squeeze out the seeds and pat dry first) and/or omit the shrimp.