• 1/4 cup chipotle mayonnaise (Hellmann's® or Best Foods® Organic, divided)
  • 8 ounces large shrimp (peeled and deveined)
  • 1 1/2 cups rice noodles (broken thin, prepared according to package directions)
  • 2 cucumbers (small, peeled and cut into thin strips,, 2 cups)
  • 1/2 cup cilantro leaves (coarsely chopped fresh)
  • 1/2 cup carrots (matchstick cut)
  • 1/4 cup sliced green onions
  • 12 spring roll wrappers
  • 3 tablespoons mirin
  • 3 tablespoons reduced sodium soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon fresh ginger (grated)


  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.
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