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Vietnamese Summer Rolls

Vietnamese summer rolls with sweet, piquant dipping sauce are easier to make than you'd think; they're more about assembly than fancy techniques.

  • Yield: Makes 1 dozen

Source: Martha Stewart Living, June 2004


  • 12 round rice-paper wrappers (8 inches)
  • 36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
  • 3 ounces thin dried rice-stick noodles, prepared as per package instructions
  • 2 medium carrots, peeled into ribbons
  • 4 cups mache
  • 2 cups fresh mint leaves
  • 2 cups fresh cilantro leaves
  • Sweet and Sour Dipping Sauce for Summer Rolls


  1. Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.

  2. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with sweet and sour dipping sauce.

Cook's Notes

To devein a shrimp, gently run a paring knife from head to tail along the center of the back of the shrimp to expose the vein. Then use the knife to remove it.


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