Yield
4 servings (serving size: 1 roll and about 1 tablespoon sauce)

The chef's knife is used to create uniform vegetable strips for the summer rolls. Use a paring knife to remove the lettuce leaf ribs. Using lettuce leaves to line the rice paper helps prevent the paper from tearing as you form the rolls.

How to Make It

Step 1

To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.

Step 2

To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.

Step 3

Trim fibrous ribs from lettuce leaves to flatten leaves.

Step 4

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 until soft. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying). Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.

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