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Summer Rolls

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Summer Rolls

Cuisine:Vietnamese

Course:Snack

45m prep 5m cook 50m ready

8 rolls or 16 pieces To make a vegan version of these, substitute Baked Marinated Tofu for the shrimp.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 ½ ounces dried, thin rice noodles
  • 16 extra-large shell-on shrimp (about 1 pound)
  • 4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and midribs removed
  • 1 large carrot, shredded
  • 1 cup bean sprouts, rinsed
  • ½ cup mint leaves
  • ½ cup cilantro leaves
  • 3 green onions, thinly sliced
  • Eight 12-inch spring roll rice paper wrappers
  • 1
    • 1 cup canned coconut milk
    • ½ cup smooth peanut butter
    • 4 teaspoons palm sugar or brown sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • ½ cup hot water
    • 2 teaspoons lime juice or rice vinegar, or to taste
    Sub-recipe steps
    1. Combine in a medium saucepan: 1 cup canned coconut milk; ½ cup smooth peanut butter; 4 teaspoons palm sugar or brown sugar; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon red curry paste or Massaman curry paste, store-bought or homemade
    2. Whisk in thoroughly: ½ cup hot water
    3. Cook, stirring occasionally, over low heat until the flavors are well blended, about 15 minutes. Stir into the peanut sauce: 2 teaspoons lime juice or rice vinegar, or to taste

Let's Cook

  1. Step 1.

    Break in half and soak in warm water to cover for 30 minutes or until tender: 2 ½ ounces dried, thin rice noodles

  2. Step 2.

    Transfer the noodles to a colander and rinse under cold water. Bring a saucepan of water to a boil and add: 16 extra-large shell-on shrimp (about 1 pound)

  3. Step 3.

    Return the water to a simmer and cook until they turn pink, about 2 minutes. Drain in a colander and rinse under cold water. Peel, halve them lengthwise, and rinse under cold water to remove the veins. Drain on paper towels.

  4. Step 4.

    Have ready: 4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and midribs removed; 1 large carrot, shredded; 1 cup bean sprouts, rinsed; ½ cup mint leaves; ½ cup cilantro leaves; 3 green onions, thinly sliced; Eight 12-inch spring roll rice paper wrappers

  5. Step 5.

    Lay a damp kitchen towel in front of you and set out a large bowl of hot water (115° to 120°F). Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely to make it pliable. Quickly remove it and place on the towel. Place a piece of lettuce along the bottom edge of the sheet, about 2 inches from the edge. Top the lettuce with one-eighth each of the cooked noodles, herbs, sprouts, green onions, and carrot. Top with 4 shrimp halves. Fold the sides of the rice paper over the filling, then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel. Repeat with the remaining rice paper and filling ingredients. To serve, cut each roll in half on the diagonal. Serve immediately or the rice paper will toughen. Pass for dipping any of the following: Peanut Dipping Sauce, sriracha, chili garlic sauce, sambal oelek, hoisin sauce, or Nam Prik

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