Fresh Shrimp Summer Rolls with Coconut-Lemongrass Dipping Sauce

Hello! How is your summer going? We've been (finally) enjoying some warm weather here in Seattle and it feels like we're packing a lot into our days. A few weeks ago Noah and I spent some much needed time out in the woods on the Olympic Peninsula. We visited the Enchanted Valley, which was my first actual overnight backpacking trip ever! Kind of embarrassed to say that seeing that I've traveled all over the globe and camped at least a million times... But now I'm hooked and can't wait to strap a 40lb pack on my back again and go on some more deep woods adventures! If you want to read more about our trip, check back in a week or two - we're planning a post about it. 

This week, though, we're talking about fresh shrimp summer rolls with a coconut-lemongrass dripping sauce. So good!! We make fresh rolls quite often in the summer because they're relatively easy to make once you get the hang of rolling them up (my job, not Noah's ;). And they don't require turning on the oven, which is a big plus on hot summer nights. These shrimp came straight down from Alaska gratis from Noah's parents (thanks!) and they are so sweet and delicious. If you decide to make this recipe (which I hope you do), please go for the good quality and sustainably caught shrimp because they're totally worth it - both for your taste buds and for the environment. Much of the frozen shrimp that are in the grocery store have been washed with chlorine to kill bacteria or treated with other chemicals. This leaves a definite chlorine or bleach taste on the shrimp that - to me - is unacceptable. Furthermore, shrimp harvesting practices range from sustainable to downright destructive. So please - do your research and care about where your food comes from. 


// Fresh Shrimp Summer Rolls with Coconut-Lemongrass Dipping Sauce // makes 6 large rolls
Summer rolls are one of my favorite summer meals because they are fresh and light for hot days. Not to mention delicious! But, they are kind of time consuming to make... Totally worth it, though, in my opinion! You can even use up random ingredients in the fridge or garden without having to run to the store. Try different protein, veggie, and dip combinations. If this is your first time rolling rice paper wrappers, the first few rolls that you make probably won't look too pretty, but keep at it! They'll get better with practice :)

For the Coconut-Lemongrass Dipping Sauce:
1/2 cup full fat coconut milk
1/4 cup lime juice
2 teaspoons fish sauce
2 teaspoons maple syrup
1 tablespoon finely chopped lemongrass
1 tablespoon fresh cilantro
1/2 teaspoon red pepper flakes
1/2 teaspoon grated ginger
1/4 teaspoon salt

For the Noodles:
1 1/2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 1/2 teaspoons granulated cane sugar
1 teaspoon red pepper flakes
1/4 teaspoon salt
2 ounces bean thread noodles
4 cups boiling water

Summer Roll Fillings:
12 large, frozen and thawed shrimp, uncooked and unshelled - about 1 pound
1 small ripe mango, sliced into strips
1 small avocado, sliced into strips
1/4 cup peanuts, roughly chopped
12 long strips of red bell pepper
12 large butter lettuce leaves, more if needed
~1/4 cup each of fresh thai basil, mint, and cilantro
1/4 cup scallions, chopped
12 summer roll wrappers

1. To make the coconut-lemongrass dipping sauce, place all ingredients in a blender and blend on high-speed until smooth, about 2 minutes. Pour sauce into a bowl and refrigerate until needed

2. To make the noodles, place dry noodles in a medium bowl. In a larger bowl, whisk together the fish sauce, vinegar, sugar, red pepper flakes, and salt. Bring 4 cups water (roughly - no need to measure) to a boil. Pour hot water over noodles and let sit for 10 minutes. Drain and rinse with cool water. Let drain again until all water has been removed. Toss noodles with sauce and let sit until ready to make rolls

3. To cook the shrimp, bring a large pot of water to a boil. When boiling, salt heavily and turn heat down to medium-high. Add the shrimp and cook for 2-3 minutes or until shrimp are red and tails have curled under slightly. Drain and rinse with cool water. Remove shells

4. To make rolls, lay out all filling ingredients on plates and platters so they are accessible. Fill a pie dish or large bowl with warm water for rehydrating rice wrappers (you will need to keep replenishing the warm water as it cools). Place one wrapper in warm water and let sit for 1 minute. When soft, lay wrapper flat on a dish towel. Place 1 butter lettuce leaf in the center followed by ~2 tablespoons noodles, 1 slice mango, 1 slice avocado, 1 strip bell pepper, 2 shrimp, 1 teaspoon peanuts, 1 teaspoon scallions, and 2 leaves each of basil, mint, and cilantro. Fold the left and right sides of the wrapper toward the center over the ingredients. Then fold the bottom side of the wrapper up over the center. Using your fingers to hold the ingredients in place, start to roll up from the bottom, making sure the sides stay folded in and the ingredients aren't pushed out the top. Continue to roll until you have reached the top and the 'package' is complete