Vietnamese Summer Rolls
Get everybody involved in dinner with roll-your-own summer rolls.
  1. In a bowl, whisk all the dipping sauce ingredients and set aside to marinate.
  2. To make the rolls, lay out all the ingredients in preparation. Divide the carrots, cucumber and cabbage in four equal portions collectively.
  3. Soak the first rice paper in water for about 30 to 45 seconds until soft. I usually use a shallow bowl or plate filled with warm water.
  4. Place a piece of waxed paper on the workspace and gently lay the softened rice paper on the wax paper to start building your roll.
  5. Lay four shrimp in a row in the center of the paper, top with one portion of the vegetables and align compactly.
  6. To fold the rice paper over the vegetables, fold the ends inward (the rice paper will stick to itself) and roll end over end so the line of shrimp is displayed on top and the roll is tightly rolled. Repeat this process until all ingredients are used. Sprinkle with basil and sesame seeds.
  7. Serve the rolls with bowls of the dipping sauce.
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