If you've never made summer rolls before, you can't watch enough videos! It's a learning process to get the rolls tightly and securely wrapped. To make it more confusing, there are different folding methods. This videouses the folding method I describe below.
Course Appetizer
Cuisine Asian
Season Fall, Spring, Summer
Key Ingredient Cucumber, Mint, Red Peppers, Shrimp
4teaspoonstropical vinegar (I used a white balsamic flavored with orange, mango and passion fruit)
2teaspoonsfish sauce
2teaspoonssoy sauce
Summer Rolls
12rice paper wrappers
12steamed or grilled shrimp, sliced in half
1english cucumber, thinly sliced into rounds
1red bell pepper, julienned
12leaveslettuce, about 4-5 inches in length
2cupspurple cabbage, sliced thin
36leavesmint
¼cupcashews, chopped
Instructions
Tropical Sweet Chili Garlic Sauce
Combine all sauce ingredients in a medium microwave safe bowl.
Whisk to combine then microwave in 30 second intervals until sauce thickens and becomes translucent. (Make sure to whisk between intervals)
Refrigerate until ready to use.
Summer Rolls
Place warm water in a cookie sheet and dip one rice paper wrapper in the water.
Transfer wrapper to a cutting board and smooth out.
Place two shrimp halves in the center and top with cabbage, red peppers and cashews.
Near the bottom place the cucumber, mint leaves and lettuce.
Fold the right side of the rice paper over.
Fold up the bottom over the lettuce and roll once.
Fold the left side over and roll towards the top.
Serve with prepared sauce.
Notes
Summer rolls can be made a few hours in advance. Place them on a cookie sheet covered with wax paper and space the rolls so they don't touch. Wrap with plastic wrap and refrigerate.