3/4 cup P.F. Chang's® Home Menu Kung Pao Sauce
1-1/2 tablespoons fresh-squeezed orange or tangelo juice
1 tablespoon toasted sesame oil
6 ounces dry rice vermicelli noodles, uncooked
24 large (31/40 count) cooked shrimp without tail, thawed if frozen, cut in half lengthwise
3 cups butter lettuce, finely shredded
3 tablespoons fresh mint leaves, finely chopped
3 tablespoons fresh Thai basil, finely chopped
3 cups shredded/matchstick carrots
12 rice paper wrappers (8 inch)
Vietnamese Summer Rolls
|% Daily Value|
|Total Fat||2 g||3%|
|Vitamin C||4 mg||6%|
|Vitamin A||5224 iu||104%|
In a small bowl, combine kung pao sauce, fresh squeezed orange or tangelo juice, and sesame oil; whisk or stir until combined. Set aside.
Cook noodles according to package directions. Drain and rinse well with cold water until cooled. Transfer noodles to a bowl, add 3 tablespoons of the kung pao mixture, and toss until noodles are evenly coated. In another large bowl, toss lettuce with herbs to combine.
Fill a shallow dish with lukewarm water, and add one sheet of rice paper wrapper. Gently move wrapper around in the water until wrapper becomes soft and pliable. Carefully remove from water and lay wrapper flat on a countertop or small cutting board. Just below the center of the wrapper, place 4 halved shrimp in a line. Place 2 to 3 tablespoons of matchstick carrots just above the shrimp. top shrimp with about 1/3 cup of the rice noodle mix. Top with about 1/4 cup of butter lettuce mixture.
Beginning with the bottom of the wrapper, fold up and over all the ingredients, and tuck in to form a roll, making sure all the ingredients are snug. Fold in each side of the wrapper, keeping all ingredients snug, and continue rolling away from you until the roll is secure. Repeat this process for remaining spring rolls. Serve immediately with the remaining kung pao dipping sauce.
Rice paper wrappers can be found in your local grocery store alongside egg roll wrappers, or within your grocery's international aisle.
Vietnamese Summer Rolls
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