Vietnamese Summer Rolls Recipe

Name: Vietnamese Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 onion (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 chili paste with garlic (such as sambal oelek); 1 teaspoon low sodium soy sauce

Servings: persons

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 onion (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 chili paste with garlic (such as sambal oelek)
1 teaspoon low sodium soy sauce

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.
3
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.
4
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.
5
To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

806

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Rolls, 1 cup thinly sliced bibb lettuce, 1/2 cup bean sprouts, 1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked), and more.

Yes, Vietnamese Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Summer Rolls

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