Vietnamese Summer Rolls

Photo by Randy Mayor

Ingredients

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

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

- 1/2 cup soy sauce
- 4 ounces rice vermicelli
- 1 large carrot, grated (about 1/2 cup)
- 1/2 cup chopped peanuts
- Dipping sauce:
- Rolls:
- +5 other ingredients
Vietnamese Summer Rolls
- Herbed Nuoc Cham
- 1 red bell pepper, cored and cut into thin strips
- 4 ounces rice vermicelli
- Sixteen 8-inch round Asian rice papers
- +3 other ingredients
Vietnamese Summer Rolls
- Sauce:
- 1/2 cup fresh bean sprouts
- 1/2 teaspoon salt
- 1 teaspoon dark sesame oil
- 1 1/2 teaspoons sugar
- +11 other ingredients