Time: 20 min.
Complexity: easily
Servings: 6

Asian summer rolls differ from the more popular spring rolls in that they are never fried, but served fresh. Tender, translucent, and filled with summery colors and juiciness, these rolls are perfect as an appetizer or a light dinner. Cooked rice noodles, fresh basil, mint, lettuce, grated carrots, and shrimp are wrapped in a sheet of rice paper. The combination of these ingredients creates a stunningly vibrant flavor, and the rolls are also very filling. Dip them in the sweet and sour sauce and enjoy the incomparable Asian flavor.

Ingredients:

Rolls

• 60 grams of Vietnamese or Thai rice noodles
• 6 circles of rice paper
• 1/4 cup, or 12 fresh Thai basil leaves (or regular basil), washed and dried
• 6 medium shrimp, cooked, halved
• 0.5 cup grated carrots
• 0.5 cups, or 12 whole large mint leaves, washed and dried
• 3 leaves red leaf lettuce, thick veins removed, leaving 6 halves
• Vinegar Dip, recipe below

Vinegar dipping sauce

• 1 tbsp. sugar
• 2 teaspoons of warm water
• 1/4 tbsp. rice vinegar
• 1 tsp chili sauce (recommended: Sriracha)
• 1 tbsp lime juice
• 1 teaspoon fish sauce or lightly salted soy sauce
• 1 tbsp finely grated carrots
• 1 green onion, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, rice paper, spring roll dough, basil, shrimps, carrot, mint, leaf lettuce, sugar, rice vinegar, Sriracha sauce, lime, fish sauce, soy sauce, green onions

We recommend

Preparation:

Step 1
• Bring water to a boil and cook rice noodles according to package directions. Drain, rinse, and cool (yield: about 2 cups).
Step 2
• Divide the ingredients into small bowls before making the rolls. Fill a large bowl or saucepan with very warm water. Place the rice paper in the hot water. Soak for 30 seconds to 1 minute, or until the paper becomes pliable and the pattern is barely visible. Remove and place on a clean, slightly damp kitchen towel.
Step 3
• Place 2 basil leaves on the inside edge of the rice paper, 1 inch from the edge and about 1 inch from the sides. Top with about 1/4 cup cooked rice noodles. Top with 2 shrimp halves. Add 2 tablespoons of carrots, then 2 mint leaves. Fold 1 lettuce leaf and place on top of the pile. Fold the edge of the paper over the filling and tuck it under the filling. Continue rolling, folding the sides inward. Roll up the roll and repeat with the remaining rolls, tucking them under a damp cloth or paper towel. To serve, cut the rolls in half and serve cut-side up with dipping sauce.
  
  

  Vinegar dipping sauce:

  
  Dissolve sugar in warm water, then mix with the remaining ingredients and refrigerate until ready to use.

Votes: 7