VIETNAMESE SUMMER ROLLS

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Vietnamese Summer Rolls image

Vietnamese summer rollswith sweet, piquant dipping sauce areeasier to make than you'd think; they're moreabout assembly than fancy techniques.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 8

12 round rice-paper wrappers (8 inches)
36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
3 ounces thin dried rice-stick noodles, prepared as per package instructions
2 medium carrots, peeled into ribbons
4 cups mache
2 cups fresh mint leaves
2 cups fresh cilantro leaves
Sweet and Sour Dipping Sauce for Summer Rolls

Steps:

  • Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
  • Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with sweet and sour dipping sauce.

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