20 min
Vietnamese Summer Rolls
Recipe GLPRedb7d7eb7ee799
Fresh and vibrant rice paper rolls filled with chilled cooked shrimp, aromatic herbs, crisp vegetables, and delicate bean thread noodles. Served with a bright lime, fish sauce, and chile dipping sauce. These light, refreshing rolls are perfect as an appetizer or light meal, bursting with authentic Vietnamese flavors and textures.
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Ingredients
½ cup fresh lime juice
3 tablespoons fish sauce
3 tablespoons sugar
2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
4 ounces bean thread noodles
12 rice paper rounds, 8-9 inches
18 cooked medium shrimp, peeled and deveined, halved lengthwise
1 cup fresh basil leaves
1 cup fresh cilantro leaves plus 1 tablespoon chopped
1 cup fresh mint leaves
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
Directions
In a medium bowl, whisk together the lime juice, fish sauce, and sugar until the sugar dissolves completely. Stir in the sliced red chiles. Set the dipping sauce aside at room temperature. (This can be made up to 1 day ahead; cover and refrigerate, then bring to room temperature before serving.)
Place the bean thread noodles in a large bowl. Pour enough hot water over them to cover and let sit undisturbed for about 10 minutes, until soft and pliable. Drain thoroughly, then transfer to a bowl filled with ice water. Let cool for a minute, drain again, and set aside on a clean kitchen towel.
Fill a wide shallow pie plate or bowl with warm water (about 145°F). Working with one rice paper round at a time, gently submerge it in the warm water, turning it over after about 15 seconds, until it becomes just pliable but not limp—about 30 seconds total. Remove and lay it flat on a clean work surface.
On the soaked rice paper, arrange 3 shrimp halves (pink side down for visual appeal) in a horizontal line slightly below the center. Layer on top of the shrimp some leaves of basil, cilantro, and mint. Add a small handful of daikon sprouts if using, then scatter some cucumber and carrot matchsticks over the herbs. Top with a small cluster of the cooled noodles. Finally, place 1 lettuce leaf over the filling, tearing or folding it as needed to fit.
Fold the bottom edge of the rice paper up and over the filling. Fold the left and right sides inward toward the center, overlapping slightly. Roll the whole bundle away from you into a tight, compact cylinder, keeping firm tension on the rice paper as you roll. Place the finished roll seam side down on a serving platter.
Repeat steps 3–5 with the remaining 11 rice paper rounds and filling ingredients. (The assembled rolls can be made up to 1 hour ahead; cover them with a damp kitchen towel and keep refrigerated.)
Just before serving, stir the chopped cilantro into the dipping sauce. Using a sharp knife, cut each roll in half on a diagonal and arrange on a platter. Serve immediately with the dipping sauce on the side.
