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Vietnamese Summer Rolls

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 30 mins
Cook time 5 mins
Soak time 15 mins
Yield Serves 8


  • Rolls:
  • 1 pound medium shrimp, peeled, deveined, tails removed
  • 4 ounces rice vermicelli
  • 8 8-inch Asian rice papers
  • 1/2 cup chopped peanuts
  • 1/4 cup chopped fresh herbs (such as parsley, basil or rosemary)
  • 1 large carrot, grated (about 1/2 cup)
  • Dipping sauce:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar

Nutrition Information

  • calories 239
  • fat 7 g
  • satfat 1 g
  • protein 16 g
  • carbohydrate 28 g
  • fiber 1 g
  • cholesterol 85 mg
  • sodium 1261 mg

How to Make It

  1. Make rolls: Bring a pot of salted water to a boil. Add shrimp, bring back to a boil and cook until pink and firm, 2 to 3 minutes. Transfer shrimp to a paper towel-lined plate and pat dry. Cut each shrimp in half lengthwise. Keep water at a steady boil.

  2. Add vermicelli to boiling water and cook, stirring, until softened, about 1 minute. Drain in a large colander and rinse under cold running water. Set aside, tossing occasionally.

  3. Soak each rice paper in hot water to soften. Place on a clean cloth kitchen towel. Lay a row of shrimp along lower third of each paper. Top with equal amounts peanuts, herbs and carrots. Add a large pinch of vermicelli. Pull rice paper over filling. Roll, folding in sides as you go. Place on a platter, seam side down, and repeat with remaining ingredients. Cut rolls in half.

  4. Make dipping sauce: Combine ingredients in a small bowl, stirring to dissolve sugar. Serve chilled or at room temperature.