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Summery Food
Baby Cthulu
faerydragonet wrote in smallandplenty



Vietnamese Summer Rolls

Rolls:
1  cup  thinly sliced Bibb lettuce
1/2  cup  bean sprouts
1/2  cup  cooked bean threads (cellophane noodles, about 1 ounce uncooked)
1/2  cup  shredded carrot
1/4  cup  chopped green onions (about 2)
1/4  cup  thinly sliced basil
1/4  cup  chopped mint
6  ounces  cooked peeled and deveined shrimp, coarsely chopped
8  (8-inch) round sheets rice paper

Dipping sauce:
1  tablespoon  sugar
2  tablespoons  rice wine vinegar
2  tablespoons  fresh lime juice (about 1 lime)
1  teaspoon  chile paste with garlic (such as sambal oelek)
1  teaspoon  low-sodium soy sauce


To prepare the rolls, combine the first 8 ingredients.
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 border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.
 To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

Makes 4 servings.

From Cooking Light

This is a no-cook recipe, if you purchase ready cooked product. The bean sprout can be raw, instead of cooked. If you can't find sambal oelek, sriracha is a fine replacement.



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