Vietnamese Summer Rolls Recipe

Vietnamese Summer Rolls

Servings: 4 (serving size: 2 rolls and about 1 1/2 tablespoons dipping sauce)

Ingredients:

Rolls:

  • 1 cup thinly sliced Bibb lettuce
  • 1/2 cup bean sprouts
  • 1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
  • 1/2 cup shredded carrot
  • 1/4 cup chopped green onions (about 2)
  • 1/4 cup thinly sliced basil
  • 1/4 cup chopped mint
  • 6 ounces cooked peeled and deveined shrimp, coarsely chopped
  • 8 (8-inch) round sheets rice paper

Dipping sauce:

  • 1 tablespoon sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1 teaspoon low-sodium soy sauce

Procedure:

  1. To prepare the rolls, combine the first 8 ingredients.
  2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.
  3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.
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