Summer Rolls
What You Will Need
Ingredients
- excess water
- 8 rice paper rounds
- 32 medium-sized shrimp, cooked and cleaned
- ½ cup fresh basil leaves
- ½ cup fresh mint leaves
- ½ cup fresh cucumber, cut into match-stick pieces
- ½ cup carrot, cut into match-stick pieces
- 1 cup baby spinach leaves
Dipping
- 8 Tbsp. Lee Kum Kee Panda Brand Less Sodium Oyster Flavored Sauce, divided
- 4 Tbsp. Lee Kum Kee Sesame Sauce, divided
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=0-g5QytP7U4
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Dip the rice paper rounds in a large bowl of water, wetting both sides for 30 seconds.
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Place four shrimps in a row on the lower third of the rice paper, then place basil leaves, mint leaves, cucumber, carrot, and baby spinach on top of the shrimp.
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Fold the left and right sides of the rice paper towards the center, then fold the bottom of the rice paper towards the center and roll upward.
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With your fingertips, dab some water at the top of the rice paper and roll to seal.
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Dip the summer roll in Lee Kum Kee Panda Brand Less Sodium Oyster Flavored Sauce or Lee Kum Kee Sesame Sauce and enjoy!
Tip: As an option, adding Lee Kum Kee Sesame Sauce for come complex flavor and creamy texture
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