Vietnamese Summer Rolls

Vietnamese Summer Rolls Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This refreshing, no-cook summer roll recipe offers menu flexibility: Serving two rolls constitutes an entrée, or you can serve one as an appetizer. Either way, the zesty, delicious dipping sauce is a must.

 

Yield:

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

Recipe from

Nutritional Information

Calories 164
Caloriesfromfat 5 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 12.3 g
Carbohydrate 27.1 g
Fiber 1.2 g
Cholesterol 83 mg
Iron 2.2 mg
Sodium 206 mg
Calcium 43 mg

Ingredients

Rolls:
1 cup thinly sliced Bibb lettuce
1/2 cup bean sprouts
1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
1/2 cup shredded carrot
1/4 cup chopped green onions (about 2)
1/4 cup thinly sliced basil
1/4 cup chopped mint
6 ounces cooked peeled and deveined shrimp, coarsely chopped
8 (8-inch) round sheets rice paper
Dipping sauce:
1 tablespoon sugar
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon low-sodium soy sauce

Preparation

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. 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. 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.

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

Note:

Jaime Harder, MS, RD,

August 2008
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