Recipe courtesy of Mark Bittman

Rice Paper Summer Rolls

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  • 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 

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 

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.