SUMMER ROLLS
8 rolls or 16 pieces
To make a vegan version of these, substitute Baked Marinated Tofu for the shrimp.
Break in half and soak in warm water to cover for 30 minutes or until tender:
- 2 ½ ounces dried, thin rice noodles
Transfer the noodles to a colander and rinse under cold water. Bring a saucepan of water to a boil and add:
- 16 extra-large shell-on shrimp (about 1 pound)
Return the water to a simmer and cook until they turn pink, about 2 minutes. Drain in a colander and rinse under cold water. Peel, halve them lengthwise, and rinse under cold water to remove the veins. Drain on paper towels.
Have ready:
- 4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and midribs removed
- 1 large carrot, shredded
- 1 cup bean sprouts, rinsed
- ½ cup mint leaves
- ½ cup cilantro leaves
- 3 green onions, thinly sliced
- Eight 12-inch spring roll rice paper wrappers
Lay a damp kitchen towel in front of you and set out a large bowl of hot water (115° to 120°F). Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely to make it pliable. Quickly remove it and place on the towel. Place a piece of lettuce along the bottom edge of the sheet, about 2 inches from the edge. Top the lettuce with one-eighth each of the cooked noodles, herbs, sprouts, green onions, and carrot. Top with 4 shrimp halves. Fold the sides of the rice paper over the filling, then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel. Repeat with the remaining rice paper and filling ingredients. To serve, cut each roll in half on the diagonal. Serve immediately or the rice paper will toughen. Pass for dipping any of the following:
- Peanut Dipping Sauce, sriracha, chili garlic sauce, sambal oelek, hoisin sauce, or Nam Prik