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To assemble the summer rolls, work with one rice paper wrapper at a time. Soak the wrapper in hot (but not boiling) water for 30 seconds, or until softened. Carefully lift out of the water.
Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.
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Garnish with a few strips of basil. Press to flatten the ingredients, then roll them up in the rice papers, folding in the sides as you go. Press to seal. Repeat with the remaining rice papers and fillings. When all the rolls are made, cut them in half on the diagonal and serve with the dipping sauce.
1. In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain. 2. In a glass bowl, mix ...
Spring rolls feature rice paper wrapped around noodles, shrimp, fresh fruits and veggies, and a homemade peanut sauce! It's a healthy snack or lunch recipe.
In Austria, Switzerland, and Germany, deep-fried spring rolls are called Frühlingsrolle, while the Vietnamese salad rolls are called Sommerrolle ("summer roll"). The French call them nem for the fried ones and rouleaux de printemps for the others, whereas in Poland, they are known as sajgonki , named after Saigon , the city from which many of ...
Some Asian restaurants in the United States also refer to them as "crystal rolls", "soft rolls" or "salad rolls". The name "summer roll" was popularized by some Vietnamese American restaurants for easier marketing and as a seasonal play on the term "spring roll". But many Vietnamese American restaurants still use "spring roll" as the English ...