Vietnamese Summer Rolls

Photo by Randy Mayor

Ingredients

Rolls:
¼ cup chopped mint
1 teaspoon low-sodium soy sauce
2 tablespoons rice wine vinegar
¼ cup thinly sliced basil
1 cup thinly sliced Bibb lettuce
¼ cup chopped green onions (about 2)
+ 9 more ingredients
- 8 (8-inch) round sheets rice paper
- ½ cup shredded carrot
- ½ cup bean sprouts
- Dipping sauce:
- 1 tablespoon sugar
- ½ cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
- 1 teaspoon chile paste with garlic (such as sambal oelek)
- 2 tablespoons fresh lime juice (about 1 lime)
- 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...

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Comments

Variations on Vietnamese Summer Rolls

- 1 large carrot, grated (about 1/2 cup)
- Rolls:
- 1/2 cup chopped peanuts
- 4 ounces rice vermicelli
- Dipping sauce:
- +6 other ingredients
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- 1 teaspoon dark sesame oil
- 1/2 teaspoon salt
- 1/4 cup rice vinegar
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