Yield: 2 portions

Ingredients:
1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined and cut in half the long way
cracked black pepper to taste

Summer Rolls:
4 round sheets rice paper (also labeled as egg roll wrappers)
1 handful rice noodles (or angel hair pasta)
¼ carrot, peeled and fine julienne
4 radishes, washed and fine julienne
¼ yellow bell pepper, seeded and fine julienne
¼ cucumber, peeled, seeded and julienne
4 sprigs cilantro

Dipping Sauce:
2 ounces rice vinegar
2 ounces water
1 Tablespoon lime juice
1 teaspoon sugar
½ teaspoon chili flakes
1 teaspoon fresh mint, chopped

Method:

1. Dipping Sauce: Add all ingredients together and marinate the carrots and radishes from the spring rolls for at least 15 minutes.
2. Shrimp: Season the shrimp with black pepper and sauté in a nonstick pan until fully cooked. Set aside.
3. Summer Rolls: With lukewarm water, submerge rice paper sheets until soft (about 1 to 2 minutes) and set aside. In boiling water, blanch rice noodles until cooked. Remove and cool. Place rice sheets down, top with prawns, noodles, marinated radishes and carrots, yellow peppers, cucumber and cilantro. Roll tightly and slice on the bias. Serve with dipping sauce. These summer rolls should be served cool or at room temperature. This Asian dish is perfect for a cool treat on a hot day.

Nutritional Value Per Portion —
Calories: 364 Protein: 58.8g Carbohydrates: 23.4g Fat: 7.2g