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Vietnamese Summer Rolls

Source of Recipe


From "How to Cook Everything" by Mark Bittman



List of Ingredients



• 1 small fresh chile, like Thai or serrano, chopped, or ½ teaspoon red chile flakes
  
• 1 Tbsp rice vinegar or other mild vinegar
  
• 1 Tbsp fish sauce or soy sauce
  
• 1 tsp sugar
  
• 1 Tbsp fresh lime juice
  
• 1 tsp chopped garlic
  
• 8 medium or large cooked shrimp, cooked, peeled and halved lengthwise, or sliced cooked pork, beef, chicken, or tofu
  
• 1 cup grated or julienned carrot
  
• 1 cup bean sprouts
  
• 2 scallions, cut lengthwise into slivers
  
• 2 Tbsp chopped fresh mint
  
• 2 Tbsp chopped fresh cilantro
  
• 2 Tbsp chopped peanuts (salted are okay)
  
• 4 round sheets rice paper, 8 to 10 inches in diameter
  






Instructions



1. Combine the chile, vinegar, fish sauce, sugar, lime juice, and garlic in a small bowl and stir to combine.
   
   
2. Line up the shrimp, carrot, bean sprouts, scallions, mint, cilantro, and peanuts on your work surface. Put out a wide, shallow bowl of hot water (110° to 120° F) and several clean kitchen towels.
   
   
3. Line a baking sheet with parchment. Put a sheet of rice paper into the water for about 10 seconds, just until pliable (don't let it become too soft; it will continue to soften as you work). Lay it on the towel. (You can soak a dozen or so in advance and stack them between towels if you'd like; refrigerate for up to 30 minutes before assembling.)
   
   
4. In the middle of the rice paper, lay four shrimp pieces and about a quarter each of the carrot, bean sprouts, scallions, mint, cilantro, and peanuts. Roll up the rice paper, keeping it fairly tight and folding in the ends to seal as you work (like a burrito).
   
   
5. Repeat this process until all the ingredients are used up. As you work, set the rolls on the parchment without stacking and drape with a damp towel. Serve halved or whole, with the dipping sauce.
   
   Makes 4 rolls (2 to 4 servings)