Vietnamese Summer Rolls

Submitted by dicentra

"Cooking Light. August 2008"

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 4

ingredients

• Rolls

• 236.59 ml thinly sliced bibb lettuce
• 118.29 ml bean sprouts
• 118.29 ml cooked bean threads (cellophane noodles, about 1 ounce uncooked)
• 118.29 ml shredded carrot
• 59.14 ml chopped green onion (about 2)
• 59.14 ml thinly sliced basil
• 59.14 ml chopped mint
• 170.09 g cooked peeled and deveined shrimp, coarsely chopped
• 8 (64 inch) round sheets rice paper

• Dipping sauce

• 14.79 ml sugar
• 29.58 ml rice wine vinegar
• 29.58 ml fresh lime juice (about 1 lime)
• 4.92 ml chili paste with garlic (such as sambal oelek)
• 4.92 ml low sodium soy sauce

directions

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.
3. 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.
4. 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.
5. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.