Summer Rolls with Sweet Chili Dipping Sauce

Recipe courtesy Tyler Florence

Show: Food 911Episode: Thai One on

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Picture of Summer Rolls with Sweet Chili Dipping Sauce Recipe

Photo: Summer Rolls with Sweet Chili Dipping Sauce

Cook Time:
--
Level:
Easy
Yield:
20 rolls

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Ingredients

3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Directions

Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.

Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.

Sweet Chili Dipping Sauce:

1/4 cup rice wine vinegar

2 tablespoons fish sauce

1/4 cup hot water

2 tablespoons sugar

1 lime, juiced

1 teaspoon minced garlic

1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.

Yield: 1 cup

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Comments & Reviews

recipe Summer Rolls with Sweet Chili Dipping Sauce
Anonymous 07-22-2008
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fresh, crunchy, easy
Rated: 5 stars out of 5

This recipe is great! The ingredients give it a fresh feeling, they are soft yet crunchy and very easy to make. The sauce... is the perfect mix of sweet and hot. These make a great appetizer or main meal, and make your dinner look like high flutes restaurant dining!Read more
recipe Summer Rolls with Sweet Chili Dipping Sauce
Carrie west Springfield, MA 07-16-2008
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easier than I thought
Rated: 4 stars out of 5

I thought these were going to be difficult to roll up, but they were very easy. The dipping sauce was wonderful.
recipe Summer Rolls with Sweet Chili Dipping Sauce
Caroline Ocala, FL 06-23-2008
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Excellent
Rated: 5 stars out of 5

They tasted absolutely wonderful and made a fantastic presentation. They were a huge hit at my party.
recipe Summer Rolls with Sweet Chili Dipping Sauce
jim iowa city, IA 06-03-2008
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Not Vegetarian
Rated: 1 stars out of 5

Fish Sauce is made of squid or anchovies. Not a vegetarian recipe as listed.
recipe Summer Rolls with Sweet Chili Dipping Sauce
Anonymous 05-17-2008
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Amazing!
Rated: 5 stars out of 5

As with most of the review, I love these. I just tried the recipe out so I can make them for a small group next week. I was... wondering if anyone knew how long ahead they can be made. I followed the recipe exactly, but next time I would chop the noodles smaller. Everything else was perfect!Read more
recipe Summer Rolls with Sweet Chili Dipping Sauce
Anonymous 07-02-2007
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Fun and easy
Rated: 5 stars out of 5

I added some left over chicken that I shredded... These were so fun to make and delicious!