Vietnamese Summer Rolls

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 5%
  • Fat: 0.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 12.3g
  • Carbohydrate: 27.1g
  • Fiber: 1.2g
  • Cholesterol: 83mg
  • Iron: 2.2mg
  • Sodium: 206mg
  • Calcium: 43mg

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. 1. To prepare the rolls, combine the first 8 ingredients.
  2. 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. 3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.
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