Ingredients Jump to Instructions ↓

  1. Rice Paper Summer Rolls

  2. 16 (6-inch) rice paper rounds

  3. 8 leaves lettuce, washed, dried and torn or chopped

  4. 2 cups cooked rice vermicelli , rinsed and drained

  5. 1 cup shredded peeled carrots

  6. 1/2 cup fresh mint leaves

  7. 1/2 cup fresh Thai basil leaves

  8. 1/2 cup fresh cilantro leaves

  9. 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp

  10. Dipping Sauce

  11. 1/2 cup fish sauce

  12. 1 tablespoon sugar , or to taste

  13. 1 tablespoon peeled and minced fresh ginger

  14. 1 teaspoon Vietnamese chile-garlic paste, or to taste, or chopped fresh chiles, to taste

  15. Salt and freshly ground black pepper

  16. Lime wedges

Instructions Jump to Ingredients ↑

  1. For the rice paper summer rolls: Dip a sheet of rice paper a 1/3 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.

  2. Working on the bottom 1/3 of rice paper, spread a bit of lettuce, noodles, carrots, herbs, and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.

  3. For the dipping sauce: Combine fish sauce , sugar, ginger, chile-garlic paste, and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper, if necessary.

  4. 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.

  5. Summer Roll Salad: Omit rice paper; use about 6 cups torn lettuce leaves , 3 cups noodles , and 1 1/2 cups carrots ; other ingredients can remain the same. Divide lettuce among 4 plates, then top each with a 1/4 of the noodles, carrots, herbs , and pork or shrimp . Drizzle the dipping sauce over all, and serve with lime wedges.


Send feedback