Asian Summer Rolls With Savory Dipping Sauce

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Asian summer rolls are the perfect salad wrapped in soft rice sheets and dipped in a spicy, sweet, savory sauce. I added red bell pepper slices for color, crunch and natural sweetness.

After searching all over my grocery store for the rice sheets, I finally found them in the healthy and organic refrigerated section.  This recipe, like so many, calls for fresh herbs and lettuce and I was able to pick them straight from my container garden, which I wrote about starting several weeks ago.   I can’t tell you how often I have snipped a few leaves for sandwiches, burgers and quick salads with one step outside the back door. Two green-thumbs up for container gardens!

Asian Summer Rolls With Savory Dipping Sauce


Dipping Sauce
1-1/4 tblsp sugar
2 tsp warm water
1/4 cup rice vinegar
1 tsp chili sauce, such as Sriracha
1 tbsp fresh lime juice
1 tsp low-sodium soy sauce
1 tbsp finely shredded carrot
1 green onion, finely chopped
Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

Summer Rolls
1 cup (approx 40) small salad shrimp, peeled and cooked (from 12 oz bag)
2 oz Vietnamese or Thai rice noodles (about 1 cup dry)
6 rice-paper rounds (about 8-1/2 inches in diameter)
1/2 red bell pepper, thinly sliced
12 fresh basil leaves
1/2 cup shredded carrot
12 large fresh mint leaves
3 red-leaf lettuce, spines removed, making 6 halves

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel. (Rice sheets tend to stick to solid surfaces and plates.)

Place 2 basil leaves on the inner edge of the rice round, top with approximately 1/4 cup cooked rice noodles and several red pepper slices. Place 6-8 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

Ellie Krieger from the Food Network inspired me to make these delicious, healthy Asian rolls.

They are quite easy to make by the way. I hope you enjoy them as much as we did!

Lisa

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