Summer Rolls Recipe

Summer Rolls Directions

1. 1

   Prepare the Shrimp and Chicken

   If using shrimp, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Remove from water, drain, and let cool. For the chicken, ensure it is cooked and shredded into thin pieces.

2. 2

   Cook the Rice Vermicelli

   In a separate pot, bring water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually about 3-4 minutes. Drain and rinse under cold water to prevent sticking.

3. 3

   Prepare the Vegetables and Herbs

   Wash and julienne the cucumber and carrot. Rinse the fresh basil and mint leaves under cold water and pat dry with a paper towel.

4. 4

   Soak the Rice Paper Wrappers

   Fill a shallow dish with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, or until it becomes pliable. Remove and lay it flat on a clean surface.

5. 5

   Assemble the Summer Rolls

   On the bottom third of the soaked rice paper, place a lettuce leaf, a small handful of cooked rice vermicelli, some shrimp or chicken, julienned cucumber, carrot, and a few leaves of basil and mint. Be careful not to overfill.

6. 6

   Rolling the Summer Rolls

   Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat with remaining wrappers and filling ingredients.

7. 7

   Serve

   Arrange the summer rolls on a platter. Serve with peanut dipping sauce for dipping.