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Vietnamese Summer Rolls

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Source:		Me
Yield:		10 Rolls
Serving Size:		2 Roll
Servings:		20

Rice noodles, lettuce, cucumber, carrots and meat wrapped in rice paper make these tasty and refreshing rolls. Use with Nuoc Cham dipping sauce.

Ingredients

Rolls
Ingredient	Amount	Calories	Fat (g)	Carbs (g)	Prot (g)
Cucumber, Peeled	1	16	0.2	2.9	0.8
Lettuce, Romaine	1 Head	106	1.9	20.5	7.7
Pork, Barbecue (Cha Su)	8 Ounce	320	16.8	0	0
Rice Paper	20 Sheet (7 oz. package)	700	2	154	12
Carrot	3	90	0.6	20.7	2.1
Cilantro	10 Sprig	10	0	0	0
Rice Noodles, Dry	4 Ounce	304	0.5	69.3	2.9
Total:		1546	22	267.4	25.5
Per Serving:		77	1.1	13.4	1.3

Instructions

		click for a larger image
Cut your lettuce into large shreds.

Julienne your cucumber or use a mandolin or grater if you wish.

Julienne your carrots or use a mondolin or grater if you wish.

Soak your rice noodles in hot water for 5-10 minutes until soft, then drain, rinse with cold water and drain again.

Prepare your meat of choice. I think BBQ pork (cha su) or Chinese Sausage are really good, though these pictures are of salt chicken. Chop your meat into small pieces or strips and cook if necessary.

Arrange your ingredients so you have a work station. You will need a plate full of water for the rice paper skins. Take one dried skin at a time and submerge it in the water for about 2 minutes until soft. Remove and place on your work surface. If the paper comes out as an oval, align it so that the longest diameter is directed away from you. This way when you roll it away from you, you will have more length to work with.

Place a small layer of lettuce down.

Pile up some cucumber, carrots and noodles.

Add some meat.

Take the edge closest to you and fold it over the filling, then slide it back towards you so the skin compresses the filling. Be gentle to avoid ripping the skin.

On the left and right sides, compress the filling a little so you can fold the left and right edge towards the filling, angling the folds slightly so that the remaining edge is slightly narrower than the rest of the roll.

While compressing the filling, roll the filling towards the remaining edge, trying to make the roll as tight as possible without ripping the skin and making sure the side folds don't come undone.

Roll until the last edge has been sealed.

Put the completed rolls into a dish to allow to dry for a few minutes. When the rolls are no longer visibly wet, you can stack them.

Serve with some Nuoc Cham and you're ready for a healthy snack or meal!