Vietnamese Summer Rolls

Cooking Light
Summer rolls are wrapped in softened rice paper. This version takes advantage of chilled Lemongrass Beef.
4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce)


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1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves


To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.

To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.

Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.

Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets, noodles, vegetables, herbs, and beef. Serve with sauce.

(Totals include Lemongrass Beef)

Created date

August 2002

Nutritional Information

Calories 230
Caloriesfromfat 16 %
Fat 4 g
Satfat 1 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 14.8 g
Carbohydrate 34 g
Fiber 1.1 g
Cholesterol 34 mg
Iron 2.3 mg
Sodium 443 mg
Calcium 43 mg