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
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.
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.