Energizing Vietnamese Summer Rolls with Citrus Dipping Sauce

Allergens

Shrimp, Soy (in rice paper)

Ingredients

• 12 rice paper wrappers
• 4 large rice noodle sheets
• 8 oz shrimp, peeled and deveined
• 1 cup fresh bean sprouts
• 1 large carrot, julienned
• 1 cucumber, sliced into thin strips
• 2 cups romaine lettuce, chopped
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 avocado, sliced For the Citrus Dipping Sauce:
• 3 tbsp rice vinegar
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp grated ginger
• 1/4 tsp red pepper flakes
• Pinch of salt

Instructions

1. Cook the shrimp according to your preferred method (grill, steam, or sauté). Allow them to cool and then cut into halves.
2. Soften the rice paper wrappers in warm water for about 30 seconds each, one at a time. Shake off excess water before placing on a clean surface.
3. Assemble the summer rolls by layering shrimp, bean sprouts, carrots, cucumber, lettuce, cilantro, mint leaves, and avocado onto the softened rice paper wrappers. Roll up tightly, enclosing all ingredients. Repeat for the remaining rolls.
4. Combine the ingredients for the Citrus Dipping Sauce in a small bowl and whisk together until well combined. Refrigerate until ready to serve.
5. Slice the summer rolls diagonally into bite sized pieces. Arrange on a platter and serve with the chilled dipping sauce on the side.

Chef’s Insight

Use a variety of herbs to add flavor and color to your rolls.

Notes

Adjust the spiciness of the dipping sauce to your preference by adding more red pepper flakes or reducing the amount.