Soft Asian Summer Rolls with Sweet and Savory Dipping sauce

(from lynniebell’s recipe box)

Serves 6 people

Categories: Appetizers

Ingredients

  • For the dipping sauce:
  • 1 T. sugar
  • 2 tsp. warm water
  • 1/4 cup rice vinegar
  • 1 tsp. chilli sauce, such as Sriracha
  • 1 T. lime juice
  • 1 tsp. Asian fish cauce or low-sodium soy sauce
  • 1 T. finely shredded carrot
  • 1 scallion (white and green parts), thinly sliced
  • For the rolls:
  • 6 medium shrimp, peeled and deveined
  • 2 oz. Vietmanese or Thai rice noodles
  • 6 rice paper rounds ( about 8 1/2" in diameter)
  • 12 fresh basil leaves
  • 1/2 cup shedded carrot
  • 12 large fresh mint leaves
  • 3 red leaf lettuce leaves, spines removed, makes 6 halves

Directions

  1. To make the dipping sauce in a small bowl dissolve the sugar in the warm water, then add the remaining sauce ingredients and stir well combined. Refrigerate until ready to use. You can prepare the dipping sauce a day in advance.

  2. To make the rolls, cook shrimp in boiling ater for 2 minutes and cut in half lengthwise; set aside. Bring a medium saucepan of water to a boil and cook rice noodles according to package directions. Drain , rinse, and let cool.

  3. Line up the remaining ingredients in small bowls before begginning the rolls. Fill large bowl or saucepan with very warm water that is not too hot to touch. Place arice paper round in the hot water and soak for 30-60 seconds, until tit is piable and the pattern on the round is barely visible. Remove from the watter and place on a clean work surface. Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1-inch on each side. Top with about 1/4 cup of the cooked rice noodles. Place 2 shrimp halves on top. Top with a heaping tablespoon of the carrits, then 2 leaves of mint.

  4. Fold one piece of lettuce leaf and place on top of the pil. Bring the edges of the round over the filling, fold in the sides, and roll. Place the finsihed roll under a damp cloth or paper towel. Repeat with the remaining rice paper rounds and filling ingredients. The rolls may be prepared several hours before serving and stored covered by a damp paper towel in an airtight container in the refrigerator.

  5. When ready to serve, slice the rolls on the diagonal and serve, cut ends up, with the dipping sauce.

  6. 90 calories per roll

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