Vietnamese Summer Rolls

Photo by Randy Mayor

Ingredients

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

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

- 8 8-inch Asian rice papers
- 1/4 cup rice vinegar
- 1/2 cup soy sauce
- Dipping sauce:
- 1 large carrot, grated (about 1/2 cup)
- Rolls:
- +5 other ingredients
Vietnamese Summer Rolls
- 1 bunch watercress, large stems discarded
- 2 Hass avocados--peeled, pitted and sliced lengthwise 1/2 inch thick
- +5 other ingredients
Vietnamese Summer Rolls
- 1 teaspoon chile paste with garlic
- 1 teaspoon dark sesame oil
- 1/2 teaspoon salt
- 1/4 cup rice vinegar
- +12 other ingredients