VIETNAMESE SUMMER ROLLS

FOR THE DIPPING SAUCE:
1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt
FOR THE ROLLS:
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
6 ounces cold, cooked beef, cut into 16 (1-inch-thick) strips

TO MAKE THE DIPPING SAUCE:
Combine vinegar, water, sugar, sesame oil, chile paste with garlic and salt in a small bowl, stirring well with a whisk.

TO MAKE THE ROLLS:
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.

Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 beef strips.

Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets, noodles, vegetables, herbs, and beef.

Serve with sauce.

Makes 4 servings
Source: Southern Living magazine

Category:  Appetizers and Snacks
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