Ingredients2 Sprigs Basil2 Sprigs Mint1 Bunch Cilantro1 Carrot1 Head Red Leaf Lettuce1 Persian Cucumber10 Ounces Shrimp2 Ounces Cellophane Noodles¼ Cup Peanut Butter 2 Tablespoons Soy Sauce1 Tablespoon Mirin1 Tablespoon Sesame Oil 1 Tablespoon Sugar 10 Rice Paper Wrappers

Unlike spring rolls, which are

usually deep fried, summer rolls

are wrapped in fresh rice paper,

or bánh tráng in Vietnamese.

They’re almost always filled

with fresh vegetables and

herbs, and often also with pork

or shrimp. In Vietnam, the bánh

tráng are created by drying

rice batter on large bamboo

mats, leaving them with their

signature crosshatch pattern.

Shrimp Summer Rolls with Peanut Dipping Sauce

www.blueapron.com324 Maujer St Brooklyn, NY 11206

Makes 2 Servings About 705 Calories Per Serving

Prepare your ingredients:Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the basil and mint leaves off their stems. Trim off the ends of the cilantro stems, leaving the sprigs intact. Peel and cut the carrot into thin matchsticks. Separate the lettuce leaves. Cut the cucumber into thin matchsticks.

Cook the noodles:While the shrimp cook, add the cellophane noodles to the pot of boiling water. Cook 2 to 3 minutes, or until transparent. Drain and rinse under cold water.

Assemble the summer rolls & enjoy:Fill a shallow bowl with warm water. Briefly dip a rice paper wrapper in the water to soften it, then transfer it to a clean, dry work surface. Place a few pieces of carrot, a few cucumber sticks, a small handful of noodles, about 2 shrimp, a few basil and mint leaves, and a sprig or 2 of cilantro in the middle of the moistened wrapper. Fold in the sides of the wrapper, then roll it away from you, tucking in the filling as you go, just like a burrito. Repeat with the remaining wrappers and filling. Lay the lettuce leaves on 2 plates and place the finished summer rolls on top. Serve with the peanut dipping sauce. Enjoy!

Cook the shrimp:In a large pan, heat some oil on medium until hot. Add the shrimp and season with salt and pepper. Cook 1 to 3 minutes, or just until the shrimp are pink throughout and cooked through. Transfer the cooked shrimp to a bowl and place the bowl in the refrigerator to cool.

Make the peanut dipping sauce:In a small bowl, combine the peanut butter, soy sauce, sesame oil, mirin, and sugar. Whisk in 1 to 2 tablespoons of water until it reaches your desired consistency for dipping.

Instructions