Vietnamese Summer Rolls

June 3, 2011 at 3:39 pm Leave a comment


Sorry folks, but these are summer rolls, not spring rolls.

4 large rounds rice paper wrapper
2 leaves lettuce, washed, dried, and torn or chopped
1 ounce rice vermicelli, prepared and drained
1 carrot, grated
1/2 cucumber, peeled, seeded, and julienned
8 fresh mint leaves or 8 fresh leaves
4 cooked shrimp, cooked, shelled, and sliced in half lengthwise

Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds, then turn it, dipping the dry section
lay on a towel

Place two halves of shrimp on the bottom third of the rice paper first so they can be seen through the wrapper once rolled
add a bit of lettuce, noodles, veggies, and herb leaves
fold up bottom edge to cover, then fold in the sides, rolling tightly

Serve with your favorite dipping sauces, peanut and sweet Thai chili sauce shown.


Entry filed under: For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads, Vietnamese. Tags: .

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