Vietnamese Spring Rolls 01.03.2016

Vietnamese Summer Rolls
Serves: 7
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place summer rolls on a serving dish along with the dipping sauce. Enjoy!


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