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...

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Comments

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
- Sixteen 8-inch round Asian rice papers
- 1 red bell pepper, cored and cut into thin strips
- 2 large carrots, finely shredded
- +4 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