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Shrimp Summer Roll Taco Boats
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Shrimp Summer Roll Taco Boats

All the usual summer roll ingredients like vermicelli noodles, cucumber, carrot, mint, shrimp, and peanuts, served in a mini taco boat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, Mexican, Tex-Mex, Thai, Vietnamese
Keyword: Mash-Up, Spicy, Taco
Servings: 24 small taco boats

Ingredients

Noodles

  • 8 ounces thin rice stick noodles
  • 2 large carrots sliced with a spiralizer or julienne peeler
  • 1 large english cucumber sliced with a spiralizer or julienne peeler
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar

Tacos

  • about 45 mint leaves
  • 45 "extra large" or "26/30" shrimp a pound and a half peeled, devined, and cooked
  • chopped peanuts
  • chopped scallions
  • 24 Old El Paso Mini Taco Boats

Peanut Sauce

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons sambol chile paste
  • juice of one lime

Instructions

  • Mix the peanut sauce ingredients together and set aside.
  • Cook the noodles to package instructions, strain and rinse. Toss with the fish sauce, sesame oil, and vinegar, and stir in the sliced carrots and cucumber.
  • Fill the taco boats with the noodle mixture. Top each one with 2 mint leaves and 2 shrimps.
  • Top each taco boat with peanut sauce, chopped peanuts and scallions. Serve with additional peanut sauce.