Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 8 sheets Banh Trang Rice Paper; 4 leaves Romaine or bibb Lettuce cut in half; .5 cup Shredded Carrot; � cup fresh mint leaves chiffonade; � cup fresh Thai basil leaves chiffonade; � cup fresh cilantro leaves chiffonade; 8 ounces Chicken Breast (cooked) no skin roasted thinly sliced; 1 bell pepper red sweet raw julienned; thinly sliced scallions; 1 1/2 tsp sugar; 1.5 tsp Ginger Root; 1 tsp Dynasty Thai Chili Garlic Paste; 1 tbsp Fish Sauce; 1 c rice vermicelli cooked and drained

Minutes to Prepare: 10

Number of Servings: 4

Ingredients

8 sheets Banh Trang Rice Paper 4 leaves Romaine or bibb Lettuce cut in half .5 cup Shredded Carrot � cup fresh mint leaves, chiffonade� cup fresh Thai basil leaves, chiffonade� cup fresh cilantro leaves, chiffonade8 ounces Chicken Breast (cooked), no skin, roasted, thinly sliced 1 bell pepper, red, sweet, raw, juliennedthinly sliced scallions 1 1/2 tsp sugar1.5 tsp Ginger Root 1 tsp Dynasty Thai Chili Garlic Paste 1 tbsp Fish Sauce 1 c rice vermicelli, cooked and drained

Directions

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.
Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, bell pepper, scallion, herbs and chicken. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
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.

Serving Size: makes 8 rolls. 2 per serving

Number of Servings: 4

Recipe submitted by SparkPeople user KIKKIWE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving