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Recipe Name: Asian Summer Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 2 ounces thi rice vermicelli
bun available in some
supermarkets and
asian food shops
8 Rounds, 6 to 8 inches in
diameter rice paper
trang available in some
asian food stores
8 Boston or Bibb lettuce
leaves cut in half 8
La arge shrimp, peeled
deveined blanched for 1
minute drained and cut
half lengthwise
1/2 Cup(s) Coarsely shredded carrot
1 Cup(s) Fresh mung bean sprouts
16 Mint leaves, washed and
patted dry
1/2 Cup(s) Fresh coriander leaves
1 Tablespoon(s) Vegetable oil
2 Garlic cloves, minced
1/4 Teaspoon(s) Hot chili paste or red
pepper flakes to taste
1 Tablespoon(s) Tomato paste
3 Tablespoon(s) Creamy peanut butter
3 Tablespoon(s) Hoisin sauce
1/2 Teaspoon(s) Sugar
3/4 Cup(s) Water
2 Tablespoon(s) Chopped roasted peanuts

Soak the rice vermicelli in warm water to cover for 15 to 20 minutes
and drain. In a large pot of boiling water cook the noodles for 2
minutes or until al dente, stirring to separate the strands. Drain,
rinse with cold water and shake dry in a colander. Fill a small
shallow dish with warm water. Immerse one sheet of rice paper in the
water and let stand until pliable, about 45 seconds. Transfer rice
paper to paper towels to drain. Transfer drained rice paper to a work
surface. Lay one piece of lettuce over the bottom third of the rice
paper. Arrange 1 tablespoon of the rice noodles, 1 tablespoon of the
shredded carrot, some bean sprouts and 2 mint leaves, end to end, on
the lettuce leaf. Roll up the paper halfway into a cylinder and fold
both sides of the paper over the filling. Lay 2 shrimp halves, cut
side down and end to end, along the crease. Place several coriander
leaves along side the shrimp. Continue to roll the rice paper into a
cylinder, pressing the edge against the cylinder to seal. Place the
roll, seam side down, on a plate and cover with a damp towel. Make
more summer rolls in same manner with remaining ingredients. The
prepared rolls will keep, covered with a damp towel or plastic wrap,
for up to 3 hours. In a small saucepan heat oil over moderately high
heat and cook the garlic and chili paste for 1 minutes. Add the
tomato paste, peanut butter, hoisin sauce, sugar and water, whisking
until smooth. Simmer for 2 minutes or until heated through. If
necessary add additional water to thin sauce to desired consistency.
Pour sauce into dipping bowl and sprinkle with chopped peanuts. Serve
summer rolls with dipping sauce. Yield: 8 summer rolls, 4 servings
Recipe by: Cooking Live Show #CL8901 Posted to MC-Recipe Digest V1
#651 by "Angele and Jon Freeman" <> on Jun 30,

Nutrition (calculated from recipe ingredients)
Calories: 1462
Calories From Fat: 810
Total Fat: 95.8g
Cholesterol: 1.4mg
Sodium: 1516mg
Potassium: 4302.4mg
Carbohydrates: 191.7g
Fiber: 116.9g
Sugar: 25.5g
Protein: 53.2g

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