Vietnamese Summer Rolls

TamTastic

Mmm! I LOVE Vietnamese Summer Rolls and these seem pretty easy!! YUM!! They are SO good when it's hot out and you just want something light and cool.

Vietnamese Summer Rolls

This refreshing no-cook summer roll recipe offers menu flexibility: Serving two rolls constitutes an entrée, or you can serve one as an appetizer. Either way, the zesty, delicious dipping sauce is a must.


Ingredients
Rolls:
1 cup thinly sliced Bibb lettuce
1/2 cup bean sprouts
1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
1/2 cup shredded carrot
1/4 cup chopped green onions (about 2)
1/4 cup thinly sliced basil
1/4 cup chopped mint
6 ounces cooked peeled and deveined shrimp, coarsely chopped
8 (8-inch) round sheets rice paper

Dipping sauce:
1 tablespoon sugar
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon low-sodium soy sauce


Preparation
1. To prepare the rolls, combine the first 8 ingredients.
2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.

3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

Yield
4 servings (serving size: 2 rolls and about 1 1/2 tablespoons dipping sauce)

Nutritional Information
CALORIES 164(5% from fat); FAT 0.9g (sat 0.2g,mono 0.1g,poly 0.3g); IRON 2.2mg; CHOLESTEROL 83mg; CALCIUM 43mg; CARBOHYDRATE 27.1g; SODIUM 206mg; PROTEIN 12.3g; FIBER 1.2g

TamTastic

Mmm! I LOVE Vietnamese Summer Rolls and these seem pretty easy!! YUM!! They are SO good when it's hot out and you just want something light and cool.

Vietnamese Summer Rolls

This refreshing no-cook summer roll recipe offers menu flexibility: Serving two rolls constitutes an entrée, or you can serve one as an appetizer. Either way, the zesty, delicious dipping sauce is a must.


Ingredients
Rolls:
1 cup thinly sliced Bibb lettuce
1/2 cup bean sprouts
1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
1/2 cup shredded carrot
1/4 cup chopped green onions (about 2)
1/4 cup thinly sliced basil
1/4 cup chopped mint
6 ounces cooked peeled and deveined shrimp, coarsely chopped
8 (8-inch) round sheets rice paper

Dipping sauce:
1 tablespoon sugar
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon low-sodium soy sauce


Preparation
1. To prepare the rolls, combine the first 8 ingredients.
2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.

3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

Yield
4 servings (serving size: 2 rolls and about 1 1/2 tablespoons dipping sauce)

Nutritional Information
CALORIES 164(5% from fat); FAT 0.9g (sat 0.2g,mono 0.1g,poly 0.3g); IRON 2.2mg; CHOLESTEROL 83mg; CALCIUM 43mg; CARBOHYDRATE 27.1g; SODIUM 206mg; PROTEIN 12.3g; FIBER 1.2g