Vietnamese Summer Rolls (Cooking Light)

This is one of my favorite things to get when out to dinner at my favorite Asian restaurant. I think I may attempt to make them myself! SO light and refreshing!

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.

Water tally: 3 ounces.



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

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)

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

Cooking Light, AUGUST 2008