Serves 8
35 min
Vietnamese-Style Summer Rolls with Shrimp or Tofu
Recipe GLPR173bd9c2b9b8bf
Delicate, translucent rice paper wraps filled with cooked shrimp or fried tofu, rice vermicelli, fresh herbs, and crisp vegetables. These light and refreshing summer rolls are served with a simple dipping sauce made from hoisin, lime juice, and brown sugar. Perfect as an appetizer or light meal.
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Ingredients
8 round Vietnamese rice wrappers (for spring or summer rolls)
4 ounces thin Vietnamese rice noodles (vermicelli or rice stick)
12 shrimp in their shells, about ¼ pound
½ block fried tofu, cut into 12 quarter-inch thick squares
3 scallions, thinly julienned
1 bunch fresh cilantro with long stems trimmed
16 fresh basil or mint leaves
1 cucumber, peeled, seeded, and julienned (optional)
1 cup mung bean sprouts (optional alternative to cucumber)
2 tablespoons rice vinegar
¼ cup hoisin sauce
1 Juice of 1 lime
1 tablespoon brown sugar
Directions
Bring a pot of water to a boil. Add the shrimp and cook until they turn pink and opaque throughout, about 3 to 5 minutes. The internal temperature should reach 145°F. Drain, let cool slightly, then peel and halve lengthwise.
In the same pot of boiling water, cook the rice vermicelli according to package directions, typically 4 to 6 minutes, until tender but still slightly firm. Drain and rinse with cold water to stop the cooking. Toss with the rice vinegar and set aside.
Fill a shallow bowl with warm water. Working with one rice wrapper at a time, submerge it in the warm water for about 10 seconds until it becomes pliable and softens. Lay the softened wrapper flat on a clean, damp kitchen towel.
Arrange filling ingredients on the lower third of the wrapper in a horizontal line: a small handful of the cooked rice noodles, one piece of fried tofu (or alternatively, a few mung bean sprouts), one shrimp half or small piece of tofu, a few strands of julienned scallion, a few cilantro leaves, and a basil or mint leaf. Add a thin line of cucumber julienne if using.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly away from you until the whole wrapper is sealed and the roll is compact. The wrapper will be translucent and you should be able to see the colorful fillings inside. Place seam-side down on a serving plate.
Repeat steps 3 through 5 with the remaining wrappers and filling ingredients to make 8 rolls total.
In a small bowl, whisk together the hoisin sauce, lime juice, and brown sugar until the sugar dissolves. Divide the dipping sauce among small serving bowls.
Serve the summer rolls immediately, with the dipping sauce on the side. If not serving right away, cover rolls with a damp towel to keep them from drying out.
