VIETNAMESE SUMMER ROLLS

these were made with shrimp

 

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*you can use any crunchy veggies you like
Serve with dipping sauce or spicy peanut sauce (can be store bought)

I prefer the dipping sauce.

Ingredients
Adapted from Bon Appetit 

DIPPING SAUCE
• 1 teaspoon sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon soy sauce
• 1 tablespoon unseasoned rice vinegar

  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon chili oil
  • Just a drop of the oils

 

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FILLING
• 2 ounces thin rice noodles
• 12 8-inch rice paper rounds or any size
• 2 cups halved Bibb lettuce leaves (or red leaf)
• 1 cup shredded rotisserie chicken or 8 ounces cooked medium shrimp (about 12) halved lengthwise, or thinly sliced tofu
• 1 medium carrot, very thinly sliced into 2-inch matchsticks
• 1 English cucumber, thinly sliced into 2-inch matchsticks
• ½ avocado, thinly sliced
• ½ cup cilantro leaves with tender stems

  • 1/2 cup bean sprouts

Use the frozen, cleaned shrimp and just thaw – super easy.

 

Processed with MOLDIV

 

PREPARATION

Dipping Sauce: Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar; set dipping sauce aside.

Soften rice noodles according to package instructions. Drain; run under cold water until chilled.
Fill a shallow dish with warm water. Working with 1 rice paper round at a time, dip in water, turning occasionally, until just pliable but not limp, about 5-10 seconds (replenish with more warm water as needed). Transfer to a cutting board.
Place a ½ lettuce leaf  or cilantro in center of the rice paper. Top with a small handful of rice noodles and a few pieces each of chicken/shrimp/tofu, carrot, cucumber,  and avocado. Fold bottom of rice paper over filling, then fold in sides and roll like a burrito into a tight cylinder; cut in half if desired. Place roll, seam side down, on a platter. That’s it!!!

. Serve with reserved dipping sauce or peanut sauce.

• Do Ahead: Rolls can be made 1 hour ahead. Cover with saran wrap and chill.  Or eat the next day.

2 thoughts on Vietnamese Sum, Sum, Summer Rolls

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