My brother and his wife have been married for over 20 years. She is one of the best cooks I have ever met! It was a great day at the shore when she surprised us with an assembly line to make Summer Rolls. We’ve always loved them and now I am so happy that the kids and I can ‘almost’ make them as good as her! 👩🏻🍳
* 10 spring roll rice paper wrappers
* 1 large carrot, peeled and julienned (or precut matchstix 👍🏻)
* 1 large cucumber, julienned
* Bean sprouts
* 1 ounce cooked rice noodles or rice vermicelli (optional)
* 1 avocado, sliced
* handful fresh cilantro (and/or mint, basil)
* 5 large green lettuce leaves (romaine, butter, etc), torn in half
* boiled, sliced pork tenderloin
* 20 medium cooked shrimp, peeled and sliced in half length-wise
* Optional veggies: purple cabbage, sliced red pepper
1. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Pat the wrapper slightly dry.
2. Fill the rolls: Place some pieces of lettuce. bean sprouts, a few slices of carrot, avocado, and a sprinkle of mint/cilantro on top of the bottom 1/3 of the rice paper. Then, at least 2 slices of shrimp on top of the pile – above it.Remember, do not overstuff the roll.
3. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It’s basically like you’re rolling a burrito!
4. Serve with peanut dipping sauce.