Vietnamese Summer Rolls

Photo by Randy Mayor
Ingredients
- ½ cup shredded carrot
- 8 (8-inch) round sheets rice paper
- 2 tablespoons fresh lime juice (about 1 lime)
- Rolls:
- 1 teaspoon low-sodium soy sauce
- ¼ cup chopped mint
- 2 tablespoons rice wine vinegar
- + 9 more ingredients
-
- 1 cup thinly sliced Bibb lettuce
- ¼ cup thinly sliced basil
- ½ cup bean sprouts
- Dipping sauce:
- 1 tablespoon sugar
- ½ cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
- ¼ cup chopped green onions (about 2)
- 1 teaspoon chile paste with garlic (such as sambal oelek)
- 6 ounces cooked peeled and deveined shrimp, coarsely chopped
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...
Variations on Vietnamese Summer Rolls
-
- 8 8-inch Asian rice papers
- 1 pound medium shrimp, peeled, deveined, tails removed
- +9 other ingredients
-
Vietnamese Summer Rolls
- 2 Hass avocados--peeled, pitted and sliced lengthwise 1/2 inch thick
- 1 pound medium shrimp, shelled and deveined
- +5 other ingredients
-
Vietnamese Summer Rolls
- 1/2 cup fresh mint leaves
- 1 teaspoon chile paste with garlic
- 1/4 cup rice vinegar
- 6 ounces Lemongrass Beef, cut into 16 (1-inch-thick) strips
- +12 other ingredients
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Vietnamese Summer Rolls Recipe

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