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Shrimp-and-Mint Summer Rolls

Firm vermicelli rice noodles are commonly added to Vietnamese summer rolls, but rolls can be made without them. Experiment with different fresh fillings and flavor combinations.

  • yield: Makes 8




For the Filling

  • 1/2 pound medium shrimp, peeled, deveined, cooked, then halved lengthwise
  • 1/2 cup fresh mint leaves
  • 1 medium carrot, cut into matchsticks (1 1/2 cups)
  • 1 bunch chives


  1. Step 1

    Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one 8-inch spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

  2. Step 2

    Place a layer of desired fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

  3. Step 3

    Fold bottom of wrapper tightly over fillings.

  4. Step 4

    Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Everyday Food, July 2010