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Shrimp Summer Rolls

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  • SUMMER ROLLS:
  • 2 Tbsp. PLUS 1/4 cup Hellmann's® or Best Foods® Organic Chipotle Mayonnaise, divided
  • 8 ounces peeled and deveined large shrimp
  • 1 1/2 cups broken thin rice noodles, prepared according to package directions
  • 2 small cucumbers, peeled and cut into thin strips, (2 cups)
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 1/2 cup matchstick cut carrots
  • 1/4 cup sliced green onions
  • 12 spring roll wrappers
  • DIPPING SAUCE:
  • 3 Tbsp. mirin
  • 3 Tbsp. reduced sodium soy sauce
  • 1 1/2 Tbsp. toasted sesame oil
  • 1 tsp. grated fresh ginger

Nutritional information

 

Amount per serving

Calories380
Calories from Fat140
Total Fat15g
Saturated Fat2g
Trans Fat0g
Cholesterol55mg
Sodium690mg
Total Carbs51g
Dietary Fiber1g
Sugars4g
Protein9g
Calcium4%
Iron8%
Vitamin C4%
Vitamin A35%
  • 1 For SUMMER ROLLS, heat 2 tablespoons Hellmann's® or Best Foods® Organic Chipotle Mayonnaise in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp; cool, then coarsely chop and set aside.
  • 2 Combine noodles with remaining 1/4 cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.
  • 3 Fill pie plate with water. Working with 1 wrapper at a time, soak in water until pliable but not limp, about 30 seconds. Lift wrapper out of water and let excess water drip off; transfer to cutting board.
  • 4 Arrange some of the shrimp on lower third of wrapper; top with about 1/4 cup each noodles and vegetables. Fold bottom of wrapper over filling, then fold in ends and roll up like a burrito. Transfer to platter. Repeat to make 11 more rolls. Cover rolls with damp paper towels, then cover with plastic wrap. Refrigerate until serving. (Can be made 1 day ahead).
  • 5 For DIPPING SAUCE, combine ingredients in small bowl*. Cut summer rolls in half and serve with Dipping Sauce.