Vietnamese Summer Rolls

Danielle Eansor

Lorelau

subheading: Dipping Sauce:

½ cup fresh lime juice

3 tablespoons fish sauce (such as nam pla or nuoc nam)

3 tablespoons sugar

2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced

subheading: Summer Rolls:

4 ounces bean thread noodles (cellophane or transparent noodles)

12 8'-9' rice paper roundst

18 cooked medium shrimp (about 10 ounces), peeled, deveined, halved lengthwise

1 cup fresh basil leavest

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 at copymethat.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer