Vietnamese Summer
Rolls – Print This Recipe
Servings: 14
Dipping Sauce
- 2
oz/55 g sugar
- 1/4 cup/60 mL fish sauce
- 3
tbsp/45 mL fresh lemon juice
- 3
tbsp/45 mL rice wine vinegar
- 2
tbsp/30 mL water
- 1
tbsp/15 mL minced garlic
- 2
tsp/10 mL chili sauce
Filling
- 6
oz/170 g rice noodles
- 8
oz/225 g shrimp (26–30 count)
- 6
oz/170 g finely julienned carrots
- 1/2 tsp/2.5 mL kosher salt
- 4
oz/115 g iceberg lettuce chiffonade
- 1 1/2
tsp/7.5 mL sugar
- 1/4 cup/60 mL fresh lemon juice
- 1
oz/30 g sugar
- 1
cup/240 mL warm water
- 14
rice paper wrappers (8-in/20-cm)
- 1/2 oz/14
g cilantro leaves
- Whisk
together the dipping sauce ingredients and refrigerate.
- Cook
the rice noodles in boiling water. Shock the noodles in cold water and
drain.
- Blanch
the shrimp in boiling water until cooked, about 3 minutes. Shock, peel,
and clean the shrimp. Slice the shrimp in half lengthwise.
- Toss
the carrots with the salt and marinate for 10 minutes. Rinse thoroughly
and blot any excess moisture from the carrots. Combine the noodles,
carrots, lettuce, sugar, and lemon juice.
- To assemble the summer rolls: Combine the sugar and warm water in a large bowl. Moisten 1 wrapper in the
sugar water and place on a clean, fl at-weave cloth. Place 2 1/2 oz/70 g
of the noodle mixture, 2 shrimp halves, and a few cilantro leaves in the
center of each wrapper. Fold in each end of the wrapper and roll to
completely encase the filling. Refrigerate until needed.
- For each portion: Serve 1 cold
summer roll with approximately 1 tbsp/15 mL dipping sauce.
Recipe taken from: Techniques of Healthy Cooking |
