Keo'S Summer Rolls
Ingredients
- 10 rice paper sheets (10-12 inches in diameter)
- 3 cups lukewarm water ⓘ
- 10 large shrimp, steamed and shelled ⓘ
- 1 boneless chicken breast, steamed and cut into 1 inch strips ⓘ
- 1 cucumber, shredded ⓘ
- 1 carrots or 1 daikon radish, shredded ⓘ
- 10 -15 fresh cilantro stems ⓘ
- 10 -15 fresh mint leaves ⓘ
- 1 tablespoon coarsely chopped peanuts ⓘ
Instructions
- On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.
- Halve shrimp, lengthwise.
- Add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito).
- Fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito).
- Seal with a little more lukewarm water.
- Repeat for remaining rolls.
- Serve whole of cut into halves at an angle.
- Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.
Nutrition & Diet Analysis (per serving)
348
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).