Bite into our delicious Shrimp Summer Rolls made with Hellmann's® Organic Chipotle Mayonnaise and thin rice noodles.
2 Tbsp. PLUS 1/4 cup Hellmann's® or Best Foods® Organic Chipotle Mayonnaise, divided
8 ounces peeled and deveined large shrimp
1 1/2 cups broken thin rice noodles, prepared according to package directions
2 small cucumbers, peeled and cut into thin strips, (2 cups)
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup matchstick cut carrots
1/4 cup sliced green onions
12 spring roll wrappers
3 Tbsp. mirin
3 Tbsp. reduced sodium soy sauce
1 1/2 Tbsp. toasted sesame oil
1 tsp. grated fresh ginger
Amount per serving
Calories from Fat140
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.
Combine noodles with remaining 1/4 cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.
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.
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).
For DIPPING SAUCE, combine ingredients in small bowl*. Cut summer rolls in half and serve with Dipping Sauce.