Recipe courtesy of Mark Bittman

Rice Paper Summer Rolls

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 16 rolls
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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.

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