Vietnamese Summer Rolls
Looking for a fun and unique dinner idea? Vietnamese spring rolls are easy to make and add a different spin on a weeknight dinner. Feel free to use other ingredients that you have on hand, such as chicken, peanuts, cucumbers…whatever!
- Rice paper wrappers, 14
- Fresh mint leaves, 1 c
- Shrimp (peeled, deveined, sliced), 7 oz. (cooked, halved)
- Lettuce leaves, 14
- Rice vermicelli, 2 c (cooked, cooled)
- Fresh bean sprouts, 3 c
- Rice vinegar, 4 T
- Fish sauce, 4 T
- Water, 1 c
- Sugar, 1 T
- Garlic (crushed), 1 clove
- Carrots (grated), 1 T
- Set out a large bowl of warm water. One at a time, carefully dip the entire rice paper wrapper in the water until it becomes malleable (about 1 minute). Lay the wrapper flat on a plate.
- Working quickly, place the ingredients on the wrapper: 4 mint leaves, 4 shrimp halves, a lettuce leaf, a handful of vermicelli, and a handful of bean sprouts. Add another lettuce leaf or mint, if desired. You want to make sure to leave about 2 inches of free space along the perimeter of the wrapper.
- Now fold the 2 sides of the wrapper into the center; starting at the bottom, roll the wrapper up like a burrito. Repeat this process for the remaining wrappers and ingredients.
- To make the dipping sauce, pour the rice vinegar, fish sauce, water, and sugar into a saucepan and heat on high (until sugar dissolves). Let cool; add garlic and carrots, if desired. Sauce keeps in the refrigerator for 7 days.
- Place summer rolls on a serving dish along with the dipping sauce. Enjoy!