Summer Rolls

By gwendee1

Ingredients

• 12 rice-paper spring-roll wrappers (available at gourmet markets and Asian groceries)
• 1 package rice noodles or bean threads (available at gourmet markets and Asian groceries)
• 1 head green leaf lettuce, leaves separated
• 1 cup thinly sliced carrot
• 1 cup thinly sliced cucumber
• 24 cooked shrimp, halved lengthwise
• 1 cup basil leaves
• 1 cup cilantro leaves
• 1/2 cup mint leaves
• Sweet chile sauce, for serving

Details

Cooking time 50mins

Preparation

Step 1

1. Fill a large, shallow baking dish with hot water. Place the rice noodles in a large bowl and cover with hot water. Soak until tender, 8 to 10 minutes.

2. To assemble the summer rolls, dip a rice-paper wrapper into the dish of hot water. Soak until translucent and soft, about 1 to 2 minutes.

3. Remove the wrapper and place it carefully on a cutting board. Fill with 1 lettuce leaf, 2 tablespoons sliced carrot, 2 tablespoons sliced cucumber and 4 shrimp halves. Top with 2 tablespoons basil leaves, 2 tablespoons cilantro leaves and 1 tablespoon mint leaves.

4. Fold the left and right sides of the wrapper inward over the filling. Starting with the side closest to you, roll up the summer roll to fully encase the filling.

5. Serve with sweet chile sauce for dipping. Store extra rolls in the refrigerator on a plate covered loosely with plastic wrap until ready to serve (eat within three days).