Quick Guide: Vietnamese Summer Rolls
Updated: Jun 22, 2022
This is really a great way to enjoy any summer vegetables. Carrots are a classic choice for a filling, but I have seen recipes involving cucumber, avocado, summer squash, jicama, and bean sprouts.
Some people struggle with rolling, but just remember that the rice paper will get both more pliable and more sticky as time goes on. Use a hard surface and get the veggies in and start rolling as soon as possible. If the wrapper starts sticking to the surface, roll slowly and it will still come up in one piece.
Rice Wrapper (pref 8" or larger)
Rice Vermicelli (or preferred noodle)
Mixture of Mint, Cilantro and Basil (Thai Basil, if you have access to it)
Your favorite soft leafy green (such as Bibb, romaine or leaf lettuce)
Your favorite grated summer vegetable (carrots are standard)
Dipping Sauce such as Peanut Hoisin (below), Sweet and Sour, or Chili Lime (NYT recipe here)
Dip rice wrapper in a bowl of water until wet, about 5 seconds. Lay on a plate or cutting board without shaking (the water will help keep it from sticking too much). Starting about 1/3 of the way up from the bottom, layer herbs, greens, vegetables and noodles, keeping about a 1/2 in on the sides. Flip the bottom edge onto the top of the vegetables and roll 1/2 turn, slowly. The rice wrapper may be sticking to the surface so roll carefully. Fold sides over and continue to roll until the edge. The rice wrapper will stick to itself to form a seal.
Peanut Hoisin Dipping Sauce
1 tbsp oil
1 tbsp hoisin sauce
1 tbsp peanut butter
1/2 tsp sugar, or to taste
a pinches granulated garlic
1/4 cup water (more or less)
Mix all ingredients except water together rigorously until blended. Adjust sugar to taste and then while mixing, drizzle in water to desired consistency. Let stand for half hour for flavors to meld.