Vietnamese Summer Rolls

Photo by Randy Mayor

Ingredients

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

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

- 1/4 cup chopped fresh herbs (such as parsley, basil or rosemary)
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 4 ounces rice vermicelli
- +7 other ingredients
Vietnamese Summer Rolls
- Sixteen 8-inch round Asian rice papers
- 1 red bell pepper, cored and cut into thin strips
- +5 other ingredients
Vietnamese Summer Rolls
- 1/2 cup cooked bean threads (cellophane noodles)
- 8 Boston lettuce leaves
- 8 (8-inch) round sheets rice paper
- Rolls:
- Sauce:
- +11 other ingredients