VIETNAMESE SUMMER ROLLS
Makes 8 or serves 4 as an appetizer or snack
170 g dry Vietnamese rice sticks
170 g peeled, deveined, medium-sized shrimp
4 leaves fresh lettuce, sliced into 8 pieces
8 sheets Vietnamese rice paper (or 3 large ones)
60 g carrot, peeled and cut into matchstick strips
1/3 cup coriander leaves
1/3 cup mint leaves
Cook the rice sticks according to package directions. This is normally adding them to boiled water and leaving them to sit for around 5 minutes. Strain in a colander and run under cold running water until cool. Set aside to drain.
Divide the ingredient into the number of rolls you are intending to make (8 small or 3 large)
Dip the rice paper into warm water and shake off the excess.
Place the divided up share of the ingredients (except the prawns) into the bottom middle of the rice paper leaving a space at the side and very bottom.
Roll up from the bottom once then fold in the sides.
Then add the prawns and roll up until complete.
Slice into 2 parts and set aside on a serving plate.
Repeat until you have rolled them all.
Serve with peanut sauce – see separate recipe.
This recipe is from Low, Bee Yinn. Easy Asian Takeout: Delicious and Healthy Asian Recipes At Home
