Summer Rolls
Summer rolls are great for any occasion. They make for perfect little appetizers if you cut them up or a nice dinner. I love how the herbs pop with the flavorful dipping sauce. You can really add any veggies to it, make them vegetarian, add chicken, add shrimp. Play around. Enjoy!
Summer Rolls with dipping sauce
Fresh and delicious summer rolls for parties, dinner, lunch or a nice snack
Ingredients
- 3 oz vietnamese glass noodles vermicelli size
- 1 cup bean sprouts
- 2 medium carrots peeled in ribbons
- 1 jalapeno
- 1 bunch fresh cilantro
- 10 leaves mint
- 10 rice paper 8-inch round
- 10 cooked shrimp split length wise
- 10 green onions
- 10 leaves romaine lettuce
Seet chili dipping sauce
- 1/4 cup rice wine vinegar
- 2 tbsp fish sauce
- 1/4 cup hot water
- 1 lime juiced and zested
- 1 clove minced garlic
- 2 tsp red chili paste
Instructions
For the Summer rolls
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Rice paper is very delicate so don't over soak them. You want to have them moldable, not too thin. Get a large bowl of warm water and soak them for about 3 seconds
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To form the rolls, lay the wet rice paper down, place a lettuce leaf and then some noodles, then the veggies and green onion.
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Start rolling then 3/4 way. put the two halves of shrimp and mint leaves and cilantro.
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Fold as tight as possible or leave ends open. Cut in half to make it easier to eat.
For the dipping sauce
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Place sugar in hot water and let disolve. Add rest of the ingredients and combine. Place in fridge to chill for at least 30 minutes.
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.