Vietnamese Summer Rolls

Ingredients

• 16 6-inch rounds rice paper
• 8 leaves lettuce, washed, dried and torn or chopped
• 2 cups cooked rice vermicelli, rinsed and drained
• 1 cup shredded peeled carrots
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup fresh cilantro leaves
• 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
• ½ cup fish sauce
• 1 tablespoon sugar, or to taste
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
• Salt and black pepper to taste
• Lime wedges

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    147 calories; 7 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 12 grams protein; 36 milligrams cholesterol; 776 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 rolls

Preparation

1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
3. Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.