Asian Shrimp Veggie Summer Rolls Submitted by Vera B., Spangdahlem Ingredients 2 cups shredded carrots 1 small red onion, thinly sliced 3/4 cup plus 2 tablespoons unseasoned rice vinegar 1/2 cup sugar 2 garlic cloves, smashed 1 tablespoon Asian fish sauce 16: 8-inch round rice papers 16 cilantro sprigs 1 head Boston lettuce, separated 1 pound cooked large shrimp, halved lengthwise 2 yellow bell peppers, cut into 1/4-inch strips 3.5 ounces bean thread vermicelli, soaked in hot water       until pliable and drained well Preparation 1. In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons     of the vinegar and 2 tablespoons of the sugar. Let stand until     the vegetables soften, 30 minutes. Drain. 2. In a glass bowl, mix the remaining vinegar, sugar and garlic.     Microwave at high power for about 30 seconds, until the sugar     is dissolved. 3. Add the fish sauce and set aside for 30 minutes; discard the garlic. 4. Meanwhile, soak 1 rice paper at a time in hot water until pliable,     about 10 seconds; transfer to a work surface. Set a cilantro sprig     and lettuce leaf on the lower third of the rice paper and top with     3 shrimp halves. Top with some of the yellow pepper, vermicelli     and the pickled vegetables; roll up tightly, folding in the sides. 5. Place the roll on a platter and repeat with the remaining ingredients. 6. Halve the rolls and serve with the sauce for dipping.

Characteristics Low-fat

Eat This For: Lunch Snack