Shrimp Summer Rolls

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SUMMER ROLLS:
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
DIPPING SAUCE:
3 Tbsp. mirin
3 Tbsp. reduced sodium soy sauce
1 1/2 Tbsp. toasted sesame oil
1 tsp. grated fresh ginger

Amount per serving

Calories380

Calories from Fat140

Total Fat15g

Saturated Fat2g

Trans Fat0g

Cholesterol55mg

Sodium690mg

Total Carbs51g

Dietary Fiber1g

Sugars4g

Protein9g

Calcium4%

Iron8%

Vitamin C4%

Vitamin A35%

1 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.
2 Combine noodles with remaining 1/4 cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.
3 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.
4 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).
5 For DIPPING SAUCE, combine ingredients in small bowl*. Cut summer rolls in half and serve with Dipping Sauce.

*For a delicious creamy dipping sauce with a kick, whisk in 3 tablespoons Hellmann's® or Best Foods® Organic Chipotle Mayonnaise.