Shrimp Hand Rolls with Coconut-Curry Dipping Sauce
Bring a medium saucepan of water to a boil. Add noodles and remove from heat; let soak until tender, about 15 minutes.Advertisement
Meanwhile, whisk coconut milk, lime juice and curry paste in a small bowl until smooth.
Drain and rinse the noodles well, then coarsely chop and transfer to a medium bowl. Add fish sauce and toss to coat.
To assemble rolls, lay a half sheet of nori on a clean surface with a long edge facing you. Spread 2 tablespoons of the noodles on the left side of the nori. Top with a little shrimp, avocado, carrot, bell pepper and herbs. Roll the nori into a cone shape, wetting the loose edge with a little water to seal. Serve the rolls with the sauce.
Make Ahead Tip: Prepare sauce (Step 2) and cut vegetables; refrigerate separately for up to 1 day. Cut nori just before assembling the rolls.
Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth. For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If y
1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 2 fat