The summer rolls are easy to make and are a light, fresh-tasting appetizer. To make them, you'll need:
- Rice papers (I use round ones)
- Vermicelli, cooked according to package directions
- Carrot, julienned
- Cucumber, julienned
- 2 sprigs cilantro per roll
- 2 fresh mint leaves per roll
- Cooked cleaned shrimp, sliced in half horizontally (I use 3 pieces per roll)
- chopped chives to taste
- Hoisin dipping sauce
To make the rolls, moisten 1 paper in a shallow dish of water for a few seconds. then lay it on your work surface. Place 3 pieces of shrimp, pink side down, on the paper, top the shrimp with a sprinkling of chives, a few pieces of carrot and cucumber, 2 mint leaves, 2 sprigs cilantro and a handful of cooked vermicelli. wrap one side of the rice paper over, then fold in the ends and finish it by rolling up the other end. Keep covered with a damp paper towel until you serve them.
To make the sauce, combine a couple tablespoons of rice vinegar with a couple tablespoons or hoisin sauce. Add about 1/2 tsp. fresh grated ginger and chili garlic paste to taste. Whisk well and chill.