Try this Asian Summer Rolls recipe, or contribute your own.
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sriracha chili sauce
- 1 scallion thinly sliced
- 2 ounces thai rice noodles
- 6 rounds rice paper
- 6 medium shrimp cooked and halved
- 1/2 cup carrot shredded
- 3 leaves red-leaf lettuce halved
- 1/2 cup mint leaves rinsed/dried
- 1/4 cup basil leaves rinsed/dried
- 1 tablespoon carrot finely shredded
- 1 teaspoon low-sodium soy sauce
- 2 teaspoons warm water
- Carbohydrate 10.3120961869493 g
- Cholesterol 9.12 mg
- Fat 0.259982380032033 g
- Fiber 1.11053029417975 g
- Protein 2.08352374875786 g
- Saturated Fat 0.0553029941665001 g
- Serving Size 1 1 Serving (56g)
- Sodium 662.803598138076 mg
- Sugar 9.2015658927696 g
- Trans Fat 0.0583320451591669 g
- Calories 53 calories
Step-by-step
- Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool.
- Line up ingredients in small bowls before beginning to make rolls.
- Fill a large bowl or saucepan with very warm water.
- Place a rice paper round in the hot water.
- Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible.
- Remove and place on a clean, slightly damp kitchen towel.
- Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side.
- Top with approximately 1/4 cup cooked rice noodles.
- Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint.
- Fold 1 piece of lettuce leaf and place on top of pile.
- Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides.
- Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel.
- When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
- Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.
While heavy spring rolls rely on a deep-fryer to achieve crispness, these translucent summer rolls derive their appeal from crisp, raw vegetables and a completely unheated cooking method. Rice paper requires precise hydration management because leaving the wrappers in warm water for longer than sixty seconds turns them into a sticky, unmanageable paste that tears under the weight of the filling. Arranging every component in small bowls before touching the water establishes an efficient assembly line, preventing the wrapper from drying out or over-softening while you scramble for ingredients.
Thai rice noodles need an immediate rinse under cold running water right after boiling to halt the internal cooking process and wash away excess surface starch that causes the strands to clump together. When soaking the dried rounds, use water heated to roughly 100 degrees Fahrenheit, which provides enough warmth to soften the tapioca and rice flour blend without melting its structural integrity. Tearing occurs frequently when beginners overload the center, so restrict the noodle portion to a strict quarter-cup measure to ensure the wrapper can seal completely around the core.
Rolled tightly under a damp kitchen towel, finished pieces maintain their moisture for up to two hours in the refrigerator if covered securely with plastic wrap to prevent the wrappers from hardening like plastic. Fresh herbs including mint and basil bruise easily, so gently pat them completely dry after rinsing to prevent trapped water droplets from diluting the dipping sauce or making the interior soggy.
Originating in Southeast Asian street food traditions, these handheld parcels maximize value by stretching small amounts of protein and fresh produce across multiple portions without requiring expensive cuts of meat. Whisking the vinegar dipping sauce twenty minutes ahead of serving allows the sugar to dissolve completely into the liquid, balancing the acidity of the rice vinegar and lime juice before it hits the table.
