summer rolls
  • Cooking Time: 20
  • Servings: 6
  • Preparation Time: 60
  • 85 g rice vermicelli noodles
  • 12 large shrimp. peeled and deveined
  • 1 large carrot, julienned
  • 2 cucumbers, julienned
  • 225 g cabbage, thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp. brown sugar
  • 1/4 cup rice vinegar
  • 12 large rice paper sheets
  • 2 tbsp. black sesame seeds
  • 12 fresh mint leaves
  • 12 fresh basil leaves
  1. Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  2. Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise.
  3. In a medium bowl, mix noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar; toss gently to combine.
  4. To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you. Place some of the vegetable filling horizontally in center of sheet, top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold corner point facing you up over filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Repeat with remaining sheets.
very good