Vietnamese Summer Rolls

Vietnamese Summer Rolls
Photo by Randy Mayor

Ingredients

  • ¼ cup chopped green onions (about 2)
  • ½ cup shredded carrot
  • 8 (8-inch) round sheets rice paper
  • ½ cup bean sprouts
  • Dipping sauce:
  • 1 tablespoon sugar
  • ½ cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
  • + 9 more ingredients
    • 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
    • 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

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...

View full recipe at My Recipes

Comments

Variations on Vietnamese Summer Rolls

  • Vietnamese Summer Rolls
    • 1/2 cup soy sauce
    • 8 8-inch Asian rice papers
    • 1 pound medium shrimp, peeled, deveined, tails removed
    • +8 other ingredients
  • Vietnamese Summer Rolls
    • Herbed Nuoc Cham
    • 1 bunch watercress, large stems discarded
    • Sixteen 8-inch round Asian rice papers
    • +4 other ingredients
  • Vietnamese Summer Rolls
    • 1 teaspoon chile paste with garlic
    • 1/4 cup rice vinegar
    • 6 ounces Lemongrass Beef, cut into 16 (1-inch-thick) strips
    • 1 tablespoon water
    • +12 other ingredients


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