Shrimp Summer Rolls - cooking recipe

Ingredients

1 tsp vegetable oil
4 None medium uncooked shrimp, peeled and deveined
3 None radishes, cut into thin strips
1 None small carrot, cut into thin strips
1/4 None cucumber, peeled and cut into thin strips
Handful None shredded red cabbage
4 sprigs cilantro, chopped
Pinch None sugar
2 tsp rice vinegar
1 tsp soy sauce
1/4 tsp sesame oil
3 None chives, chopped
2 None round rice paper wrappers (8 inch)
2 leaves Boston or Bibb lettuce
None None Seedless grapes and hard-boiled egg halves, for serving

Preparation

Heat the oil in a nonstick skillet over medium-high heat. Add the shrimp and stir-fry for 1-2 mins until just cooked through. Remove to a plate and cool. Cut into pieces.
Mix together the shrimp, radishes, carrot, cucumber, red cabbage, cilantro, sugar and 1 tsp rice vinegar in a bowl. Set aside. For the dipping sauce, mix together the remaining 1 tsp rice vinegar, the soy sauce, sesame oil and chives. Stir well.
Fill a large pie plate with warm water. Add 1 rice paper wrapper, completely submerge and let soak for 20 seconds until just soft and pliable. Transfer to a cutting board. Place 1 lettuce leaf on the wrapper, then spread half the shrimp mixture on the bottom third. Roll up tightly from the bottom, folding in the sides of the wrapper. Cut the roll in half diagonally. Repeat with the remaining wrapper, lettuce and shrimp mixture. Arrange the shrimp rolls on a serving dish, seam side down. Serve with the dipping sauce, grapes and egg halves.