Recipe courtesy of Mark Bittman

Rice Paper Summer Rolls

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 16 rolls
Share This Recipe

Ingredients

Rice Paper Summer Rolls 

16 (6-inch) rice paper rounds

8 leaves lettuce, washed, dried and torn or chopped

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 

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

2 cups cooked rice vermicelli, rinsed and drained

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

Salt and freshly ground black pepper 

Lime wedges

Directions

  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.

Cook’s Note

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.

Choose a topic to find related recipes.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …