16medium shrimps, shelled and deveined (about 3 ½ oz)
3ozrice vermicelli noodles
2Manoa lettuce leaves, halved (about ½ cup)
½cupbean sprouts
½cupcarrot, julienned
16Thai basil leaves
16mint leaves
¼cilantro, chopped
1green onion, cut into 4 inch strips
4sheetsrice paper
1cupnuoc mam (Vietnamese dipping sauce - see recipe)
Instructions
In a small pot, bring water to a boil and cook shrimp until pink (about 2 minutes). Drain and set aside.
Soak dry vermicelli noodles in warm water for 15 minutes and drain. Set aside.
Lay rice paper in warm water, one sheet at a time. Lay on a flat, wet surface.
Stack mint, cilantro, carrot, basil, bean sprouts, and lettuce leaves on one end of the rice paper, mint leaves on the bottom, approximately 1-inch from the end.
Place the 4 shrimp in the middle of the rice paper, next to the vegetables. Place the vermicelli noodles on top of the shrimp.
Lay the green onions next to the shrimp. Fold the rice paper (the end nearest you) up and then fold in the sides. Roll the rice paper upwards, into a tight roll.
Cut the summer rolls into 4 pieces each and serve with nuoc mam dipping sauce.
Nutrition Facts
Vietnamese Summer Rolls
Serving Size
1 roll
Amount per Serving
Calories
140
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0
g
0
%
Cholesterol
13.18
mg
4
%
Sodium
32
mg
1
%
Potassium
95
mg
3
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.