Summer Rolls are a refreshing healthy appetizer that taste great all year long. Chef Keoni Chang shows us the tips and tricks to make them quick and easy right at home!
|4||Ounce||bean thread noodles (Mai fun)|
|12||each||8"-9" rice paper rounds|
|18||each||cooked medium shrimp (about 10 oz.) peeled, tail removed, deveined, halved lengthwise|
|1||Cup||fresh basil leaves|
|1||Cup||fresh mint leaves|
|1||Cup||English hothouse cucumber, cut into matchstick-size pieces|
|1||Cup||carrot, cut into fine strips|
|12||leaf||small green lettuce leaves or Manoa lettuce|
|12||each||flat chives, about 10" stalks|
Peanut Dipping Sauce
|2||Tablespoon||peanut butter, creamy|
|1||Tablespoon||Sriracha hot chili sauce|
|1||Tablespoon||chopped roasted peanuts|
You can make this ahead by 1 hour. Make sure you place a damp towel over the rolls to keep them from drying out.
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