Soft Asian Summer Rolls With Sweet And Savory Dipping Sauce
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 medium
Shrimp (cooked and halved)1 tbsp
Carrot (finely shredded)1 tbsp
Sugar2 tsps
Water (warm)1 cup
Rice Vinegar1 tbsp
Lime Juice1 tsp
Fish SauceDirections:
1
Watch how to make this recipe
2
Bring water to a boil and cook rice noodles according to package directions
3
Drain, rinse and cool (makes about 2 cups)
4
Line up ingredients in small bowls before beginning to make rolls
5
Fill a large bowl or saucepan with very warm water
6
Place a rice paper round in the hot water
7
Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible
8
Remove and place on a clean, slightly damp kitchen towel
9
Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side
10
Top with approximately 1/4 cup cooked rice noodles
11
Place 2 shrimp halves on top
12
Top with about 2 tablespoons carrots, then 2 leaves of mint
13
Fold 1 piece of lettuce leaf and place on top of pile
14
Bring the edge over filling and tuck underneath
15
As you continue to roll, fold in the sides
16
Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel
17
When ready to serve, slice in half and serve, cut ends up, with dipping sauce
18
Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use