SHRIMP SUMMER ROLLS

Shrimp Summer Rolls image

Provided by Martha Stewart

Time 1h

Yield Makes 20 rolls

Number Of Ingredients 9

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1 pound medium shrimp (about 30), in shells
8 ounces rice vermicelli (rice-stick noodles)
1 small head Napa cabbage, halved, cored, and thinly sliced 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks
1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges
6 scallions, dark-green tops only (reserve white and pale-green parts for Mango Salad)
1 bunch Thai or Italian basil
1 package spring-roll skins (banh trang)
Peanut Dipping Sauce for Shrimp Summer Rolls, for serving
Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving

Steps:

Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.