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Vietnamese Summer Rolls




Source of Recipe


Cooking Light-8/02






List of Ingredients



• Sauce:
  
• 1/4 cup rice vinegar
  
• 1 tablespoon water
  
• 1 1/2 teaspoons sugar
  
• 1 teaspoon dark sesame oil
  
• 1 tablespoon chile paste with garlic
  
• 1/2 teaspoon salt
  
• Rolls:
  
• 8 (8-inch) round sheets rice paper
  
• 8 Boston lettuce leaves
  
• 1/2 cup cooked bead thread noodles (cellophane noodles)
  
• 1/2 cup fresh bean sprouts
  
• 1/2 cup julienne-cut seeded peeled cucumber
  
• 1/2 cup julienne-cut carrot
  
• 1/2 cup fresh mint leaves
  
• 1/2 cup fresh cilantro leaves
  
• 6 ounces Lemongrass Beef (see recipe), cut into 16 (1-inch) strips
  






Instructions



1. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.
   
2. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 sheet of rice paper in dish of water; let stand 2 minutes or until soft.
   
3. Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint and cilantro; add 2 Lemongrass Beef strips.
   
4. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice peper sheets, noodles, vegetables, herbs and beef. Serve with sauce.
   
5. Yield: 4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce). 230 cal, 4g fat, 14.8g pro, 34g carb, 1.1g fiber, 34mg chol, 2.3mg iron, 443mg sod, 43mg calc.