Vietnamese Summer Rolls

This refreshing no-cook summer roll recipe offers menu flexibility: Serving two rolls constitutes an entrée, or you can serve one as an appetizer. Either way, the zesty, delicious dipping sauce is a must.

Water tally: 3 ounces.

Yield: 4 servings (serving size: 2 rolls and about 1 1/2 tablespoons dipping sauce)

Ingredients

• Rolls:
• 1  cup  thinly sliced Bibb lettuce
• 1/2  cup  bean sprouts
• 1/2  cup  cooked bean threads (cellophane noodles, about 1 ounce uncooked)
• 1/2  cup  shredded carrot
• 1/4  cup  chopped green onions (about 2)
• 1/4  cup  thinly sliced basil
• 1/4  cup  chopped mint
• 6  ounces  cooked peeled and deveined shrimp, coarsely chopped
• 8  (8-inch) round sheets rice paper
• 
  Dipping sauce:
• 1  tablespoon  sugar
• 2  tablespoons  rice wine vinegar
• 2  tablespoons  fresh lime juice (about 1 lime)
• 1  teaspoon  chile paste with garlic (such as sambal oelek)
• 1  teaspoon  low-sodium soy sauce

Preparation

1. To prepare the rolls, combine the first 8 ingredients.

2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.

3. To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

Nutritional Information

Calories:

164 (5% from fat)

Fat:

0.9g (sat 0.2g,mono 0.1g,poly 0.3g)

Protein:

12.3g

Carbohydrate:

27.1g

Fiber:

1.2g

Cholesterol:

83mg

Iron:

2.2mg

Sodium:

206mg

Calcium:

43mg