Vietnamese Summer Rolls
|Vietnamese dipping sauce||1 Cup (16 tbs)|
|Medium raw shrimp||8 Ounce, peeled and deveined|
|Dried rice vermicelli||3 1⁄2 Ounce (Very Thin)|
|Rice paper wrappers||12 (6 1/2 Inches In Diameter)|
|Cilantro leaves||36 (Whole)|
|Roasted pork/Roasted beef||4 Ounce, sliced 1/8 inch thick|
Prepare Vietnamese Dipping Sauce; set aside.
Fill large saucepan 3/4 full with water; bring to a boil over high heat.
Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque.
Remove shrimp with slotted spoon; transfer to small bowl.
Add rice vermicelli to saucepan.
Cook according to package directions until tender but still firm, about 3 minutes.
Drain in colander and rinse under cold running water to stop cooking; drain again.
Slice shrimp in half lengthwise.
To form summer rolls, soften 1 rice paper wrapper in large bowl of water 30 to 40 seconds.
Drain and place wrapper flat on cutting board.
Arrange 3 cilantro leaves upside down in center of wrapper.
Layer 2 shrimp halves, flat side up, over cilantro leaves.
Place layer of pork on top of shrimp.
Place 1/4 cup cooked rice vermicelli over pork.
To form summer rolls, fold bottom of wrapper up over filling; fold in each side.
Roll up toward top of wrapper.
place on platter.
Repeat with remaining wrappers and fillings.