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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 72.8
  • Total Fat: 0.3 g
  • Cholesterol: 13.7 mg
  • Sodium: 55.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Vietnamese Summer Rolls calories by ingredient
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Vietnamese Summer Rolls

Submitted by: AMONTALV

Introduction

I love these in restaurants! So delicious, light, and not greasy like their deep fried counterpart, the spring roll. The materials are a bit delicate, but it gets easier to roll when you get used to it. I love these in restaurants! So delicious, light, and not greasy like their deep fried counterpart, the spring roll. The materials are a bit delicate, but it gets easier to roll when you get used to it.
Number of Servings: 8

Ingredients

    12 medium shrimp in their shells
    2 ounces dried rice sticks or rice vermicelli
    8 (8-1/4-inch) round rice paper wrappers
    1/2 cup mung bean sprouts, rinsed
    24 small mint leaves (from 1 small bunch)
    16 basil or Thai basil leaves
    8 small cilantro sprigs
    1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
    2 large scallions, trimmed, halved, and sliced into 3-inch lengths
    1 cup shredded carrot
    4 Boston lettuce leaves, cut in half

Directions

1. Bring a medium saucepan of water to a boil over high heat. Add shrimp and cook for about 1 1/2 minutes, or until they are bright orange and just cooked. Drain shrimp in a colander and run under cold water until they are cool. Peel and halve shrimp lengthwise down the center. Cover and refrigerate.
2. Soak rice noodles for 15 to 20 minutes. Boil for one minute. Rinse and cool in refrigerator.
3. Clear a work surface such as a large wooden cutting board for rolling the summer rolls, and prepare a pan that is roomy enough to hold the finished rolls in a single layer. Place all filling ingredients in separate containers and arrange them in the following order around the work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, cucumber, scallions, and lettuce.
4. Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface.
5. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, and 1 sprig of cilantro. Place 3 to 4 cucumber sticks and 3 to 4 scallion pieces on either side of the noodle pile. Add shredded carrot on top. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
6. Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top.
7. Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Place in the prepared container.
8. Serve rolls with and Hoisin and Peanut Sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user AMONTALV.






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