Colorful Summer Rolls With Dipping Sauce 4.000

Goran Kosanovic for The Washington Post

Nourish Jul 21, 2016

Here, summer vegetables, fresh herbs and plump shrimp are stuffed into sheer rice-paper wrappers to form beautiful, healthful bundles. The dipping sauce provides an exciting punch of tangy-sweet-spicy flavor.

Make Ahead: The rolls may be prepared several hours in advance; cover with a damp paper towel and refrigerate in an airtight container. The sauce can be refrigerated for up to 3 days in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 8 rolls

Ingredients
  • For the sauce
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili sauce, such as Sriracha
  • 1 teaspoon Asian fish sauce
  • 1 scallion (white and green parts), thinly sliced
  • For the rolls
  • 8 medium shrimp, peeled and deveined, cooked and chilled
  • 16 medium fresh basil leaves
  • 16 medium mint leaves
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced radish, cut into half-moons, preferably watermelon radish
  • 1/4 English (seedless) cucumber (unpeeled), sliced thinly into half-moons
  • 1/2 red bell pepper, seeded and cut into matchsticks (julienne)
  • 3 red leaf lettuce leaves, spines removed, torn into large pieces
  • 8 round rice paper wrappers (about 6 inches in diameter)

Directions

For the sauce: Whisk together the rice vinegar, honey, lime juice, chili sauce, fish sauce and scallion in a medium bowl until they are well combined and the honey is dissolved. Cover and refrigerate until ready to use (and up to 3 days).

For the rolls: Slice each shrimp in half lengthwise.

Line up the remaining basil and mint leaves, carrot, radish, cucumber, red bell pepper and lettuce in separate bowls.

Fill a 9-inch or larger pie plate with very warm water that is not too hot to touch. Place a rice paper round in the hot water and soak for no more than 15 seconds -- just until it is pliable and the pattern on the surface of the rice paper is barely visible. Transfer to a clean work surface, making sure to lay the softened round flat.

Layer some of each of the ingredients onto the center of the round, then roll it up, burrito style, tucking in the sides as you go. Place the finished roll on a plate and cover with a damp cloth or paper towel. Repeat with the remaining rice paper rounds and filling ingredients, starting each roll with a different filling ingredient on the bottom, so a different color ingredient is showing under the translucent rice paper wrapper for each roll.

Serve with the dipping sauce.

Rate it

Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Monica Norton.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.