Ingredients Jump to Instructions ↓

  1. 3 ounces Vietnamese cellophane noodles, cooked according to package directions

  2. 2 cups bean sprouts

  3. 2 carrots , julienned

  4. 1 large beet, julienned

  5. 1 fresh red chile , cut in circles

  6. 2 handfuls fresh cilantro, hand-torn

  7. 3/4 cup chopped unsalted peanuts

  8. 2 teaspoons dark sesame oil

  9. Sea salt

  10. 20 (8-inch) round rice paper wrappers

  11. 40 mint leaves

  12. 1/4 cup rice wine vinegar

  13. 2 tablespoons fish sauce

  14. 1/4 cup hot water

  15. 2 tablespoons sugar

  16. 1 lime, juiced

  17. 1 teaspoon minced garlic

  18. 1 teaspoon red chili paste , such as sambal

Instructions Jump to Ingredients ↑

  1. Put the cellophane noodles , vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.

  2. Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

  3. To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.

  4. In a blender , puree the rice wine vinegar , fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.

  5. Yield: 1 cup


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