Vietnamese-Style Summer Rolls
These Vietnamese-style summer rolls are light and fresh yet still filling, not to mention naturally gluten free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Colander
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Fork
Ingredients
- Sea salt
- 8 ounces (225g) shrimp, thawed if frozen
- 3 ounces (80g) dried rice noodles
- 1 tablespoon cane sugar
- Juice of 1 lemon
- 5 tablespoons fish sauce
- 1 fresh red chile pepper, thinly sliced
- 1 garlic clove, minced
- 1⅓ cups (150g) bean sprouts, rinsed
- 2 handfuls fresh mint leaves, chopped
- 1 cucumber, cut into matchsticks
- 6 lettuce leaves, shredded
- 1 carrot, very finely slivered
- 18 Vietnamese round spring roll wrappers
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