Cantaloupe Shrimp Summer Rolls
Serving: Makes 16 rolls | Prep time: 45 minutes
Ingredients:
- 16 6-inch rounds rice paper
- 1 head of romaine, washed and dried
- 3 cups cooked rice vermicelli noodles, rinsed and drained
- 1 cantaloupe, thinly sliced
- 2 cup shredded red cabbage
- 1 English cucumber, thinly sliced
- 1 cup fresh mint leaves
- 48 medium cooked peeled & deveined shrimp (3 to a roll)
- Dipping sauce of choice
Directions:
- Dip a sheet of rice paper a third of the way into a bowl of warm water for about 2 seconds. Turn it and dip remaining section and place on cutting board.
- Starting with the cantaloupe slice arrange the ingredients in the centre of the rice paper.
- Rolling the summer rolls: Fold the rice paper over the ingredients (pushing them back) and fold the sides in towards the middle like a burrito. Roll it up firmly until the end. (Watch this quick video tutorial.)
- Once rolls are finished, cut them in half and place on a serving platter.
- If you want to make your own saw, we recommend any of these 3 classic dipping sauces from Drive Me Hungry.
- Enjoy!
