Mother Earth Living

WEB EXCLUSIVE: Vietnamese Summer Rolls with Dipping Sauce

By Jim Long
April/May 2009
Add to My MSN

Howard Lee Puckett


Content Tools

Related Content

Spring Garden Tips: 3 Springtime Recipes

The Lemon Verbena Lady is happily finding herbs in her spring herb garden while she remembers favori...

Make Bird Feeders Using Toilet Paper Rolls

Invite the birds into your yard with this simple bird feeder made from a toilet paper roll.

Cool Down with the Flavors of Mint

Beat the heat with these mint-infused beverages.

Kitchen Shots: Wicked Greens Soup with Fresh Mint

Gorgeous greens and fresh mint make a tasty, healthy, and quick soup.

Serves 8

This traditional dish makes a great appetizer or a light evening meal. Unlike their Chinese cousins, egg rolls, summer rolls are not fried and have a delightful, fresh taste.

Vietnamese Summer Rolls
• 8 rice paper spring roll wrappers
• 1/2 cup finely shredded carrot
• 1/4 cup shredded cucumber, pressed dry on paper towel
• 8 medium-sized cooked, peeled shrimp, split in half lengthwise
• 24 bean sprouts, left whole
• 16 mint leaves (using 2 leaves per roll)
• Bunch coarsely chopped cilantro

1. Briefly run water over 1 piece of rice paper, immediately drain and lay on cutting board.

2. In middle of the paper (which will become the wrapper), lay small line of shredded carrot, then shredded cucumber on top.

3. Add shrimp, laying each half over the line of shredded vegetables.

4. Add a small amount of remaining ingredients. You should now have a little row of vegetables and shrimp across the middle of the wrapper.

5. Fold the right end over to the middle, then the left, then roll up firmly (like a burrito) starting on the near side of the wrapper. The moistened rice paper will stick to itself.

6. Set aside and make remaining summer rolls. If prepared in advance, cover with damp paper towels, then a layer of plastic wrap and refrigerate. Serve with Dipping Sauce, below.

Dipping Sauce
• 1/3 cup rice vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon (or more) hot chile flakes
• 1 tablespoon finely diced cucumber
• 2 teaspoons roasted (not salted) peanuts, 1 teaspoon soy sauce
• 2 teaspoons finely chopped fresh mint

1. Combine ingredients, mix and let set before serving.

2. Serve in tiny individual bowls alongside Summer Rolls.

Contributing editor Jim Long lives and gardens in the Ozark Mountains.

Click here for the original article,  Many Mints: Recipes and Growing Tips for Mint .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.