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Vietnamese Summer Rolls

Vietnamese Summer Rolls

Ingredients

Dipping sauce

  • 3 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced

Summer rolls

  • 4 ounces bean thread noodles (cellophane or transparent noodles)
  • 12 8'-9' rice paper roundst
  • 18 cooked medium shrimp (about 10 ounces), peeled, deveined, halved lengthwise
  • 1 cup fresh basil leavest
  • 1 cup fresh cilantro leaves plus 1 tablespoon chopped
  • 1 cup daikon sprouts, optional*
  • 1 cup English hothouse cucumber, cut into matchstick-size pieces
  • 1 cup carrot, cut into matchstick-size pieces
  • 12 small green or red lettuce leaves

Recipe Preparation

Dipping sauce

  • Mix all ingredients in a medium bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

Summer rolls

  • Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.

  • Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 3 shrimp halves across center of round. Top with some leaves of each herb, then daikon sprouts (if using), cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls. DO AHEAD Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate.

  • To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 104.2 %Calories from Fat 5.0 Fat (g) 0.6 Saturated Fat (g) 0.0 Cholesterol (mg) 16.1 Carbohydrates (g) 21.3 Dietary Fiber (g) 0.9 Total Sugars (g) 4.7 Net Carbs (g) 20.4 Protein (g) 4.1 Sodium (mg) 385.8Reviews Section


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