Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls
Ingredients: 16 6-inch rounds rice paper; 8 leaves lettuce, washed, dried and torn or chopped; 2 cups cooked rice vermicelli, rinsed and drained; 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; 1/2 cup fish sauce; 1 tablespoon sugar, or to taste; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste; Salt and black pepper to taste; Lime wedges

14 ingredients

10 steps

Ingredients

16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
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
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges

Directions

1

Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds.
2

Turn it and dip remaining section, then lay on a damp towel.
3

Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp.
4

Fold up bottom edge to cover, then fold in the sides.
5

Roll tightly.
6

Continue with remaining ingredients.
7

Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water.
8

Taste and adjust seasoning, adding salt and pepper if necessary.
9

Serve rolls right away, or refrigerate, lightly covered, up to 2 hours.
10

Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.