Recipe - Summer Rolls

SUMMER ROLLS
Makes 12
INGREDIENTS

• 15 (21-25/lb.) shrimp
• Soy sauce, as needed for marinating shrimp
• Black pepper to taste
• Light sesame oil, as needed for sauteing
• 12 round rice paper wrappers

FILLING

• 2 oz. cooked fine rice noodles (or bean sprouts, or cole slaw cabbage)
• Slices of avocado (optional)
• Chopped cilantro, to taste
• Julienned cucumber  (optional)
• You can put about anything you like inside!!

Clean and devein the shrimp.  Cut the shrimp in half lengthwise and then cut each half crosswise to produce four pieces, totaling 60 pieces.

Place the shrimp in a bowl with some soy sauce and black pepper.  Allow it to marinate for about 15 minutes.

Heat the light sesame oil in a pan until very hot and quickly sauté the shrimp, being careful not to overcook.  Remove shrimp and drain excess on paper towel.

Place a rice paper wrapper in water for about 15 seconds or so.  Remove the wrapper with both hands and lay flat on a clean towel to dry somewhat and then onto a plastic cutting board.

Place five pieces of shrimp on the bottom third of the wrapper, followed by some fillings of your choice.  Roll the wrapper, bottom first, ends next then roll.  Adjust fillings so that they are equally divided over the 12 rolls.

Finish wrapping the remaining rolls and serve with dipping sauce. (I mix apricot jam with a little soy or teriyaki sauce.)