Vietnamese Summer Rolls with Hot Mustard Sauce

Name: Vietnamese Summer Rolls with Hot Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-ounce) skeins mung bean noodles or cellophane noodles; 8 (8 1/2-inch) round rice paper wrappers; 8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces; 1 -ounce alfalfa or radish sprouts; 32 cooked medium shrimp halves; 32 fresh mint leaves; 32 sprigs fresh cilantro; 1 large carrot, peeled and shredded; Hot Mustard Sauce, recipe follows; 1/3 cup dry Chinese hot mustard; 1/4 cup water; 3 tablespoons rice vinegar; Pinch salt

Servings: persons

2 (1-ounce) skeins mung bean noodles or cellophane noodles
8 (8 1/2-inch) round rice paper wrappers
8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces
1 -ounce alfalfa or radish sprouts
32 cooked medium shrimp halves
32 fresh mint leaves
32 sprigs fresh cilantro
1 large carrot, peeled and shredded
Hot Mustard Sauce, recipe follows
1/3 cup dry Chinese hot mustard
1/4 cup water
3 tablespoons rice vinegar
Pinch salt

1
Put 2 cups hot water in a large bowl and add the noodles.
2
Soak them until softened but slightly resilient, 20 to 30 minutes.
3
Drain them and pat dry on paper towels.
4
Put in a bowl and cover.
5
Fill a large bowl with hot water.
6
Place a clean kitchen towel next to the bowl.
7
Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute.
8
Carefully remove the rice paper from the water and lay it flat on the towel.
9
In the center of the sheet, layer 4 lettuce pieces, about 20 sprouts, 4 shrimp halves, arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and one-eighth of the carrots.
10
Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll.
11
Place seam-side-down on a plate and repeat the process with the remaining rice papers and filling.
12
Serve immediately, with the Hot Mustard Sauce.
13
Put the mustard in a small bowl and slowly drizzle in the water, whisking to make a thin paste.
14
Add the vinegar and salt and whisk well to blend.
15
Set aside until needed.
16
(The sauce can be refrigerated in an airtight container for up to one week.
17
Stir well before serving.)

1750

kcal

Calories

Fat

204

Carbs

216

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 (1-ounce) skeins mung bean noodles or cellophane noodles, 8 (8 1/2-inch) round rice paper wrappers, 8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces, 1 -ounce alfalfa or radish sprouts, and more.

Yes, Vietnamese Summer Rolls with Hot Mustard Sauce 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.

That's it — enjoy your meal!