Vietnamese Summer Rolls Photo
Vietnamese Summer Rolls

YIELD Makes 12 summer rolls


Vietnamese Dipping Sauce (recipe)
8 ounces medium raw shrimp, peeled and deveined
3‑1/2 ounces thin rice noodles (rice vermicelli)
12 rice paper wrappers,* about 6-1/2 inches in diameter
36 whole fresh cilantro leaves
4 ounces roast pork or beef, sliced 1/8 inch thick
1 tablespoon chopped peanuts
Lime peel (optional)
*Available at specialty stores or Asian markets. Rice paper is a thin, edible wrapper used in Southeast Asian cooking.


  1. Prepare Vietnamese Dipping Sauce; set aside.
  2. Bring large saucepan of water 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 to small bowl. When cool, slice shrimp in half lengthwise.
  3. Meanwhile, soften rice noodles in medium bowl of hot water 20 to 30 minutes or according to package directions. Drain; cut noodles into manageable 3-inch lengths.
  4. Soften rice paper wrappers in large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork and rice noodles.
  5. Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Place on platter with leaf design on top. Repeat with remaining wrappers and fillings.
  6. Sprinkle Summer Rolls with peanuts. Serve with Vietnamese Dipping Sauce. Garnish with lime peel.
This recipe appears in: Asian
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