Shrimp Summer Rolls

Shrimp Summer Rolls

Preparation Time40 mins Cooking Time3 mins Makes 6 servings

Bite into our delicious Shrimp Summer Rolls made with Hellmann’s® Organic Chipotle Mayonnaise and thin rice noodles.

Nutritional Information

Calories

380 (2 rolls)

Calories from Fat

140 (2 rolls)

Total Fat

15g (2 rolls)

Saturated Fat

2g (2 rolls)

Cholesterol

55mg (2 rolls)

Sodium

690mg (2 rolls)

Total Carbs

51g (2 rolls)

Dietary Fiber

1g (2 rolls)

Sugars

4g (2 rolls)

Protein

9g (2 rolls)

Calcium

4% (2 rolls)

Iron

8% (2 rolls)

Vitamin C

4% (2 rolls)

Vitamin A

35% (2 rolls)

Ingredients List
  1. SUMMER ROLLS:
  2. 2 Tbsp. PLUS 1/4 cup Hellmann's® or Best Foods® Organic Chipotle Mayonnaise, divided
  3. 8 ounces peeled and deveined large shrimp
  4. 1 1/2 cups broken thin rice noodles, prepared according to package directions
  5. 2 small cucumbers, peeled and cut into thin strips, (2 cups)
  6. 1/2 cup coarsely chopped fresh cilantro leaves
  7. 1/2 cup matchstick cut carrots
  8. 1/4 cup sliced green onions
  9. 12 spring roll wrappers
  10. DIPPING SAUCE:
  11. 3 Tbsp. mirin
  12. 3 Tbsp. reduced sodium soy sauce
  13. 1 1/2 Tbsp. toasted sesame oil
  14. 1 tsp. grated fresh ginger

Directions

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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.