Rice Paper Summer Rolls
- Level: Easy
- Yield: 16 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 367
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 36
- Sodium
- 861
- Total: 30 min
- Prep: 30 min
Ingredients
Rice Paper Summer Rolls
16 (6-inch) rice paper rounds
8 leaves lettuce, washed, dried and torn or chopped
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
Dipping Sauce
1/2 cup fish sauce
2 cups cooked rice vermicelli, rinsed and drained
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chile-garlic paste, or to taste, or chopped fresh chiles, to taste
Salt and freshly ground black pepper
Lime wedges
Directions
- For the rice paper summer rolls: Dip a sheet of rice paper a 1/3 of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on the bottom 1/3 of rice paper, spread a bit of lettuce, noodles, carrots, herbs, and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- For the dipping sauce: Combine fish sauce, sugar, ginger, chile-garlic paste, and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper, if necessary.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Cook’s Note
Summer Roll Salad: Omit rice paper; use about 6 cups torn lettuce leaves, 3 cups noodles, and 1 1/2 cups carrots; other ingredients can remain the same. Divide lettuce among 4 plates, then top each with a 1/4 of the noodles, carrots, herbs, and pork or shrimp. Drizzle the dipping sauce over all, and serve with lime wedges.