Go Back
Print

Summer Rolls with dipping sauce

Fresh and delicious summer rolls for parties, dinner, lunch or a nice snack

Course Main Course
Cuisine Thai

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

  1. 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

  2. To form the rolls, lay the wet rice paper down, place a lettuce leaf and then some noodles, then the veggies and green onion.

  3. Start rolling then 3/4 way. put the two halves of shrimp and mint leaves and cilantro.

  4. Fold as tight as possible or leave ends open. Cut in half to make it easier to eat.

For the dipping sauce

  1. 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.