Summer Rolls

Vietnamese Summer Rolls

I wasn't completely happy with the way that these turned out.  Partially because I rolled them too big, and partially because there wasn't a ton of flavor in them.  Not quite sure what I would do differently though, maybe add extra herbs next time, or some shrimp.  Either way these were a nice, light meal, just not quite as delicious as I was hoping for.  I served them with the dipping sauce below, and also with leftover satay peanut sauce that I had.  The peanut sauce makes these because it adds so much flavor.

Dipping Sauce

-1/4 c rice vinegar

-2 Tbsp soy sauce

-1/4 c hot water

-2 Tbsp sugar

-juice of 1 lime

-1 clove garlic, minced

-1 tsp sriarcha sauce

Whisk together ingredients.  Chill at least 1-2 hours before serving.  Garnish with chopped scallions, cilantro, or shredded carrot.

Summer Rolls

-12 sheets rice paper

-cellophane noodles, prepared according to package directions

-shredded cabbage

-shredded carrots

-cucumber, cut into matchsticks

-avocado, sliced

-fresh cilantro, mint, and basil

Soak first piece of rice paper in water for 5 seconds.  Top with desired ingredients.  Roll up, cigar style.  Repeat with remaining rice paper.  Cover rolls with a damp cloth until serving.