Vietnamese Summer Rolls
Recipe information
Yield
makes 12
Ingredients
12 8-inch round rice paper wrappers
36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
3 ounces thin dried rice stick noodles, prepared per package instructions
2 medium carrots, peeled into ribbons
4 cups mâche
2 cups fresh mint leaves
2 cups fresh cilantro leaves
Sweet and Sour Dipping Sauce (recipe follows)
Sweet and Sour Dipping Sauce
1 teaspoon crushed red pepper flakes
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon minced garlic
3 tablespoons sugar
1/4 cup Asian fish sauce (such as nam pla)
(makes about 1/2 cup)
Preparation
Step 1
Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mâche, mint, and cilantro.
Step 2
Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with the dipping sauce.
Sweet and Sour Dipping Sauce
Step 3
Soak the red pepper flakes in the lime juice for 4 minutes. Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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