Rice Paper Summer Rolls

Recipe courtesy of Mark Bittman
TOTAL TIME: 30 min
Prep: 30 min
Inactive Prep: --
Cook: --
YIELD: 16 rolls


  • Rice Paper Summer Rolls
  • 16 (6-inch) rice paper rounds
  • 8 leaves lettuce, washed, dried and torn or chopped
  • 2 cups cooked rice vermicelli, rinsed and drained
  • 1 cup shredded peeled carrots
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai basil leaves
  • 1/2 cup fresh cilantro leaves
  • 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
    • Dipping Sauce
    • 1/2 cup fish sauce
    • 1 tablespoon sugar, or to taste
    • 1 tablespoon peeled and minced fresh ginger
    • 1 teaspoon Vietnamese chile-garlic paste, or to taste, or chopped fresh chiles, to taste
    • Salt and freshly ground black pepper
    • Lime wedges
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    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.

    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.

    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.

    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.


    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.

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