Kat Lieu's Shrimp Summer Rolls Are Quick and Delicious: 'One Roll Is Never Enough'

The author of the 'Modern Asian Kitchen' cookbook shares her family's version of "taco Tuesdays"

You might want to make extra of Kat Lieu's Shrimp Summer Rolls.

"One bite will make you realize that one roll is never enough," says the Modern Asian Kitchen cookbook author.

She would know — the dish was a staple in her childhood home. "Whenever my mother was busy or didn’t have time to cook, she’d have a Summer Roll Night, like how other families have taco Tuesdays," says Lieu. "The rice paper wrapper provides a chewy yet delicate texture that complements the crunch of the fresh vegetables and the tender bite of the proteins."

Not a shrimp fan? "You can really use any protein to make your summer rolls, such as roasted mushrooms, tofu or seitan for vegans, or even grilled pork and beef for the meat lovers," she suggests.

Related: Edy Massih Tops His Orzo Macaroni and Cheese with Aleppo Breadcrumbs: 'Spicy, Crunchy, Ooey and Gooey!'

Kat Lieu's Shrimp Summer Rolls

½ cup warm water, plus more for soaking rice paper sheets

¼ cup granulated sugar¼ cup fish sauce

2 tsp. minced garlic (from 2 medium cloves)

2 tsp. fresh lime juice plus 1 tsp. lime pulp (from 1 lime)

1 tsp. white vinegar

⅛ tsp. fresh chopped Thai chile (optional)

8 (8½-in.) round rice paper sheets

12 medium peeled and deveined cooked shrimp, halved lengthwise

1 cup matchstick carrots or fresh bean sprouts

½ cup chopped mixed fresh herbs (such as cilantro, perilla, Thai basil, or mint leaves)

8 garlic chives or chives

1 (3.5-oz.) pkg. rice vermicelli noodles, rehydrated or cooked according to package instructions

8 leaves of romaine or iceberg lettuce

1. Stir together ½ cup warm water and sugar in a medium bowl until sugar is dissolved. Allow to cool slightly before stirring in fish sauce, minced garlic, lime juice and pulp, white vinegar and Thai chile. Set aside.

2. Fill a large shallow dish halfway with warm water. Carefully immerse a sheet of rice paper in water until it softens, about 10 seconds. (Do not oversoak, as it may tear.) Lay softened rice paper on a flat work surface. Place 3 shrimp halves, cut-side up, on the bottom third of sheet. Place 2 tablespoons of the carrots or bean sprouts, 1 tablespoon of the mixed herbs, a garlic chive and ¼ cup of the vermicelli on top of shrimp. Top with a lettuce leaf. Fold bottom edge of rice sheet over lettuce, then fold 2 sides inward, like an envelope. Roll tightly from bottom to top, pressing ingredients in as you go so they do not spill out from the top. Repeat with remaining rice paper sheets and fillings. Serve immediately with reserved sauce.

Makes: 8
Active time: 30 minutes
Total time: 30 minutes

For more People news, make sure to sign up for our newsletter!

Read the original article on People.