Fresh Vietnamese Summer Rolls
His family tried to show me the techniques of wrapping summer rolls. However, I like to put a lot of stuff and it didn’t fit very well, so they were hideous. His mom’s were beautiful, and she rolled one after another for me. I ate them all of them like a goldfish and was very full.
(This was before I found out these were appetizers and there were 3 more courses of food).
cooked shrimp, peeled
fresh mint leaves
1 cup cooked rice vermicelli, cold
fresh bean sprouts (optional)
4 tbsp rice vinegar
4 tbsp fish sauce
1/2 cup water
2 tbsp sugar
1 garlic clove, crushed
1 tbsp grated carrots
Cook the rice noodles according to the package directions. Drain and set aside.
Completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the plate. Put shrimp, lettuce, vermicelli, and herbs. To roll, fold sides inward, then tightly roll the rice paper. You have your completed summer roll! Repeat with remaining ingredients.
Combine all ingredients for sauce (may microwave sauce so sugar dissolved more easily). Dip summer rolls in sauce and enjoy!