Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls
Total time: 30 min
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

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Total: 30 minutes

Servings: 16

Cost: $2.89 /serving

Author : Mark Bittman

gluten free rice noodles rice paper

Instructions

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Step 1

Dip a sheet of rice paper a third 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.

Step 2

Working on bottom third 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.

Step 3

Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.

Step 4

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.

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