Brunch

Vietnamese Summer Rolls is for Lunch.

Vietnamese Summer Rolls takes 10 minutes to prepare.

Vietnamese Summer Rolls takes several minutes to cook.

Vietnamese Summer Rolls makes 4 servings.

The ingredients for Vietnamese Summer Rolls are:

8 sheets Banh Trang Rice Paper
4 leaves Romaine or bibb Lettuce cut in half
.5 cup Shredded Carrot
? cup fresh mint leaves, chiffonade
? cup fresh Thai basil leaves, chiffonade
? cup fresh cilantro leaves, chiffonade
8 ounces Chicken Breast (cooked), no skin, roasted, thinly sliced
1 bell pepper, red, sweet, raw, julienned
thinly sliced scallions
1 1/2 tsp sugar
1.5 tsp Ginger Root
1 tsp Dynasty Thai Chili Garlic Paste
1 tbsp Fish Sauce
1 c rice vermicelli, cooked and drained

Here is how you make Vietnamese Summer Rolls:

Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, bell pepper, scallion, herbs and chicken. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.Serving Size: makes 8 rolls. 2 per servingNumber of Servings: 4Recipe submitted by SparkPeople user KIKKIWE.

The nutritional information for Vietnamese Summer Rolls is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.9

• Total Fat: 2.6 g
• Cholesterol: 35.1 mg
• Sodium: 423.2 mg
• Total Carbs: 39.5 g
• Dietary Fiber: 2.9 g
• Protein: 13.4 g

Vietnamese Summer Rolls is Asian cuisine.

The dietary needs meet for Vietnamese Summer Rolls is Low Fat