Vietnamese Summer Rolls
(from AmericnJewl’s recipe box)
Serve with Peanut Dipping Sauce
Source: Joy of Cooking: All About Party Foods and Drinks
Serves 4 peopleCategories: Vietnamese, appetizer, not tried, seafood
Ingredients
- 4 cups water
- 1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
- 16 medium shrimp, in their shells
- 4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
- 1 large carrot, shredded
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 16 chives
- Eight 12-inch round sheets rice paper
Directions
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If the rice paper you are using is especially fragile and is tearing, use 2 sheets far each summer roll. Immerse them as directed, then overlap 2 sheets in the middle by 4 inches.
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Bring water to a rapid boil in a medium saucepan; add noodles.
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Boil until the noodles are just firm to the bite, about 2 minutes. Use tongs or a slotted spoon to remove the noodles to a colander; rinse with cold water.
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Add shrimp to the still-boiling water. Boil until they turn pink and float to the surface, about 2 minutes. Drain in a colander, refresh with cold water, then peel and cut lengthwise in half. Rinse with cold water to remove the veins and drain on paper towels.
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Place the noodles and shrimp on a small baking sheet along with lettuce, carrots, sprouts, mint, cilantro, and chives.
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Lay out rice paper and cover with a damp dish towel.
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Lay a damp dish towel in front of you and have a large bowl of hot water (115 to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it and place on the towel.
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Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.
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Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.
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To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.