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Yes, the prep on this is labour intensive and yes, there are a lot of ingredients required. But once you get everything chopped and organized, it's essentially an assembly line. I'll definitely be making this one again ... with more shrimp next time, though! (I will double the quantity.) The work involved was REALLY worth the effort - this one is a keeper, for sure!
Total Time:
20 min
Prep:
10 min
Cook:
10 min
Yield:6 servings
Level:Easy
For the summer rolls:
2 ounces Vietnamese or Thai rice noodles
6 rice paper rounds
1/4 cup, or 12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
6 medium shrimp, cooked and halved
1/2 cup shredded carrot
1/2 cup, or 12 whole large fresh mint leaves, rinsed and dried
3 red-leaf lettuce leaves, leaves, spines removed, leaving 6 halves
Vinegar dipping sauce, recipe follows
Vinegar Dipping Sauce:
1 tablespoon sugar
2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon lime juice
1 teaspoon fish sauce or low-sodium soy sauce
1 tablespoon finely shredded carrot
1 scallion, thinly sliced
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1st Keep
 Lainey
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