Recipe

Summer Rolls Recipe

Print Recipe

Ingredients

3 tbsps Asian fish sauce (nuoc nam or nam pla)
3 1/2 oz (half of a 7-oz. pkg.) thin rice noodles
12 oz shelled cooked shrimp (31 to 40 per lb.), tails removed
1 English cucumber (10 oz.), rinsed, halved lengthwise, & thinly sliced into half-moons
2 tbsps sliced roasted peanuts
2 carrots (8 oz. total), peeled & shredded
1 red bell pepper (6 oz.), rinsed
8 oz shredded cooked chicken
1 tbsp lime juice
2 tbsps sweet Asian chili sauce
12 to 18 rice-paper wrappers (bánh tráng; 8 in. wide)
6 oz mixed baby greens, rinsed & crisped
1 c each loosely packed fresh mint leaves & fresh cilantro

Directions

Step #1 In a 4- to 5-quart pan over high heat, bring 3 quarts water to a boil.
Step #2 Add rice noodles, & cook this until tender to bite, stir this to separate, 3 to 5 mins.
Step #3 Drain, rinse with cold water until cool, & drain again.
Step #4 Using scissors, cut noodles into about 3-inch lengths.
Step #5 Meanwhile, stem & seed bell pepper; cut lengthwise into 1/4-inch slices, then crosswise into 2-inch lengths.
Step #6 In a small bowl, sweet chili sauce, stir this together fish sauce, & lime juice.
Step #7 Mound rice noodles in the center of a large platter.
Step #8 Drizzle 1 tbsp fish sauce mixture over noodles, then sprinkle with sliced peanuts.
Step #9 Mound bell pepper, mint, chicken, greens, shredded carrots, shrimp, cucumber slices, & cilantro around noodles.
Step #10 Pour 1 inch hot tap water into a large, shallow bowl.
Step #11 Submerge rice-paper wrappers, until flexible & tender, one or two at a time, about 30 seconds.
Step #12 Carefully remove & let drain briefly; stack on a plate.
Step #13 Offer platter of fillings for diners to assemble their own summer rolls, with remaining fish sauce mixture alongside for dipping.
Step #14 To roll, then roll up tightly from the edge closest to you, add desired fillings in a strip across center of a wrapper; fold in sides over filling, like a burrito.
Enjoy the Summer Rolls recipe

Viewing Summer Rolls Receipe