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
https://www.youtube.com/watch?v=0-g5QytP7U4
Dip the rice paper rounds in a large bowl of water, wetting both sides for 30 seconds.
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.
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.
With your fingertips, dab some water at the top of the rice paper and roll to seal.
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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