Vietnamese Summer Rolls
Adapted from: Mark Bittman
Prep time: 30 minutes
Cook time: N/A
Total time: 30 minutes
Serves: 2-4
Ingredients
1 small fresh chile, minced, or ½ tsp. hot
red pepper flakes
1 tbsp. rice or other mild vinegar
1 tbsp. fish sauce or soy sauce
1 tbsp. freshly squeezed lime juice
1 tsp. minced garlic
8 medium to large shrimp, cooked, peeled, and cut in half lengthwise, or an equivalent amount of cooked pork, beef, or chicken
1 cup grated, shredded, or julienned carrot
1 cup bean sprouts
2 scallions, cut into lengthwise slivers
2 tbsp. roughly chopped fresh mint leaves
2 tbsp. roughly chopped cilantro leaves
2 tbsp. roughly chopped peanuts
4 sheets rice paper, 8-10 inches in diameter
Instructions
1. Combine the first six ingredients and set aside as a dipping sauce.
2. Prepare the other ingredients and set them out on your work surface. Set out a bowl of hot water (110–120ºF) and a clean kitchen towel.
3. Put a sheet of rice paper into the water for about 10 seconds, just until soft (don’t let it become too soft; it will continue to soften as you work). Lay it on the towel.
4. In the middle of the rice paper, lay 4 shrimp pieces and about a quarter each of the carrot, bean sprouts, scallions, mint, cilantro, and peanuts. Roll up the rice paper, keeping it fairly tight and folding in the ends to seal. Repeat this process until all the ingredients are used up. Serve, with the dipping sauce.
Downloadable Recipe