Vietnamese Summer Rolls Recipe
Ingredients
| Vietnamese Dipping Sauce | ||
| 8 ounces raw medium shrimp, peeled and deveined | ||
| 3 1/2 ounces very thin dry rice vermicelli | ||
| 12 rice paper wrappers, 6 1/2 inches in diameter | ||
| 36 whole cilantro leaves | ||
| 4 ounces roasted pork or beef, sliced 1/8 inch thick | ||
| Peanuts | 1 Tablespoon, chopped | |
Directions
Prepare Vietnamese Dipping Sauce; set aside.
Fill large saucepan 3/4 full with water; bring to a boil over high heat.
Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque.
Remove shrimp with slotted spoon; transfer to small bowl.
Add rice vermicelli to saucepan.
Cook according to package directions until tender but still firm, about 3 minutes.
Drain in colander and rinse under cold running water to stop cooking; drain again.
Slice shrimp in half lengthwise.
To form summer rolls, soften 1 rice paper wrapper in large bowl of water 30 to 40 seconds.
Drain and place wrapper flat on cutting board.
Arrange 3 cilantro leaves upside down in center of wrapper.
Layer 2 shrimp halves, flat side up, over cilantro leaves.
Place layer of pork on top of shrimp.
Place 1/4 cup cooked rice vermicelli over pork.
To form summer rolls, fold bottom of wrapper up over filling; fold in each side.
Roll up toward top of wrapper.
Place on platter with leaf design on top.
Repeat with remaining wrappers and fillings.
Sprinkle summer rolls with peanuts.
Fill large saucepan 3/4 full with water; bring to a boil over high heat.
Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque.
Remove shrimp with slotted spoon; transfer to small bowl.
Add rice vermicelli to saucepan.
Cook according to package directions until tender but still firm, about 3 minutes.
Drain in colander and rinse under cold running water to stop cooking; drain again.
Slice shrimp in half lengthwise.
To form summer rolls, soften 1 rice paper wrapper in large bowl of water 30 to 40 seconds.
Drain and place wrapper flat on cutting board.
Arrange 3 cilantro leaves upside down in center of wrapper.
Layer 2 shrimp halves, flat side up, over cilantro leaves.
Place layer of pork on top of shrimp.
Place 1/4 cup cooked rice vermicelli over pork.
To form summer rolls, fold bottom of wrapper up over filling; fold in each side.
Roll up toward top of wrapper.
Place on platter with leaf design on top.
Repeat with remaining wrappers and fillings.
Sprinkle summer rolls with peanuts.
Chef
