This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Appetizer
Vietnamese Summer Rolls - TastyPlanner.com
Chef: Adamk
Vietnamese Summer Rolls
Recipe Source: Bon Appetit, June 2011
Ingredients
4 oz. bean thread noodles (cellophane or transparent noodles)
12 8-9" rice paper rounds
10 oz) peeled, deveined, halved lengthwise
1 cup fresh basil leaves
1 cup fresh cilantro leaves plus 1 Tbsp. chopped
1 cup fresh mint leaves
1 cup daikon sprouts (optional)
1 cup English hothouse cucumber, cut into matchstick-sized pieces
1 cup carrot, cut into matchstick-sized pieces
12 small green or red lettuce leaves
Instructions
Put noodles in 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 one rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds.
Transfer to awork surface. Arrange 3 shrimp halves across center of round. Top with some leaves of each herb, then daikon sprouts, cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded tofit. Fold bottom of rice paper over filling, then fold in ends and roroll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls.
To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.
Similar recipes
Community activity
- Times saved to recipe box: 1
- Times Recommended: 0
- Times added to planner: 0
