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    You are in: Home / Recipes / Summer Rolls W / Vietnamese Dipping Sauce Recipe
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    Summer Rolls W / Vietnamese Dipping Sauce

    Summer Rolls W / Vietnamese Dipping Sauce. Photo by lilsweetie

    1/1 Photo of Summer Rolls W / Vietnamese Dipping Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Penuchek's Note:

    This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy!

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    Ingredients:

    Serves: 16

    Yield:

    appetiz ...

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
    2. 2
      In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
    3. 3
      Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
    4. 4
      Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
    5. 5
      Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
    6. 6
      Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
    7. 7
      Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.

    Ratings & Reviews:

    • on August 15, 2006

      45

      also works well as a cold salad - just forgo the wrapping and add the dipping sauce as a dressing

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Summer Rolls W / Vietnamese Dipping Sauce

    Serving Size: 1 (78 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 63.0
     
    Calories from Fat 12
    19%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 6.4 mg
    2%
    Sodium 279.2 mg
    11%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.7 g
    18%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    shrimp

    round rice paper sheets

    red chili sauce

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