After a lengthy blog hiatus, mumblepie is back with a vengeance to share the flavors of Miami!
We wanted to inaugurate summer 2009 with an easy and flavorful recipe for Vietnamese summer rolls. We’ve always enjoyed summer rolls in restaurants, but we never realized how easy it was to make our own. Fresh vegetables, zesty herbs, shrimp, and rice noodles are simply wrapped in a rice paper skin, which can be found at a local Asian grocery store. Whip up a simple peanut sauce alongside and you have a light and summery dish.
We served these as appetizers at a family party, so they were cut into thirds, but you could easily leave these whole and make a meal out of them.
Welcome back to mumblepie!
See recipe after jump.
Vietnamese Summer Rolls
15 rice paper skins
1 package vermicelli rice noodles, cooked
15 shrimp, cooked and split lengthwise
1 head Boston lettuce, torn into pieces
8 spears asparagus, steamed and cooled, cut in half
30 fresh mint leaves
15 fresh basil leaves
Soak rice paper skin in hot water for 5 seconds and lay it on a cloth towel. Place a piece of lettuce on the rice paper, about a third of the way from the bottom. On top of the lettuce, place two shrimp halves, carrots, bean sprouts, an asparagus spear, 2 mint leaves, and 1 basil leaf. Be careful to not pile on too many ingredients, or else it will be difficult to roll. Fold the bottom of the rice paper over the filling and tuck in the sides. Continue to roll the paper until you have created a neat package. Slice if desired, or serve whole with peanut dipping sauce. Be sure to eat them the day they are made, or else the rice paper will dehydrate.
1 cup peanut butter
¼ cup water
3 tsp rice wine vinegar
2 tbsp honey
1 tbsp mustard
1 tsp sesame oil
2 tsp soy sauce
½ tsp minced ginger
Combine ingredients in a bowl.