Vietnamese-Style Summer Rolls with Chili Sauce | Dapur Sinolin

Serving Size:4

Prep Time:45minute

Cook Time:15minutes

Ingredients

For the sauce

• 10 tablespoons sauce chili
• 1/4 cup water
• 1 1/2 tablespoons vinegar
• 1 tablespoon lime juice
• 1/2 tablespoon sugar

For the summer rolls

• 12 shrimp, thawed if frozen, peeled and de-veined
• 1 quart water
• 1 teaspoon salt
• ice
• 2 ounces dried rice stick noodles or rice vermicelli
• 8 (8 1/2 inch) round rice paper wrappers
• 1/2 medium carot, peeled and cut into thin strips
• 4 lettuce leaves, cut in half lengthwise

Directions

1. Place all the ingredients in a bowl, and whisk to combine thoroughly. Set aside.

To prepare the rolls

1. Place the water and salt in a medium saucepan and bring to a simmer over medium-high heat. Add the shrimp and cook until bright pink and cooked through (135ºF), about 5 minutes. Drain the water and add the ice to the shrimp, stir. Remove shrimp when cooled. Cut the shrimp in half lengthwise. Pat the shrimp dry with a paper towel and set aside.
2. Place the noodles in a bowl, cover them with hot water and let sit for 10 minutes until soft. Drain and set aside.
3. Fill a pan or shallow dish, large enough to accommodate a rice paper wrapper, with warm water.
4. Submerge a wrapper in the water for about 15 seconds. The wrapper should turn clear and be pliable. Remove the wrapper from the water and place it on a moist towel.
5. Lay 3 shrimp halves in a row, cut side up, on the wrapper just off center leaving about an inch of space on either end to allow for folding. Place ¼ cup of noodles on top of the shrimp and layer with  Place 2 carrot pieces. Roll lettuce into a cigar shape and place it on top of the serranos.
6. Fold in the sides of the wrapper over the filling and roll from the bottom to the top as tightly as you can. Place finished rolls on a sheet pan/platter, seam side down, leaving space in between so they don’t stick together.
7. Serve with sauce for dipping.