Vietnamese Summer Rolls

recipe
Summer rolls are wrapped in softened rice paper. This version takes advantage of chilled Lemongrass Beef.

Yield:

4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

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

Ingredients

Sauce:
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
Rolls:
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

Preparation

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)

Note:

August 2002
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