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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
Shrimp Summer Rolls
8 each Rice Paper 10″ rounds
16 each . Shrimp- U 16-20 cooked and peeled
1 each Avocado sliced thin
2 cups Carrots julienne
2 cups Cucumber English julienne
2 cups Cellophane noodles cooked
1/2 cup Cilantro leaves
1/4 cup Fresh basil leaves
3 each Scallion – trimmed julienne
In a bowl, take rice paper wrapper and completely submerge in hot tap water for about 10 to 15 seconds or until pliable. Place the wrapper on a cutting board and top with 2 shrimps, a few avocado slices, 1/4 cup carrots, 1/4 cup cucumber, 1/4 cup noodles, 6 pieces of scallions, 2 large basil leaves and 8 cilantro leaves.
Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly. Dip your hands in water to keep from sticking.
Repeat with remaining filling and serve with Spicy Peanut Sauce.