Vietnamese Summer Rolls

Clean and light - a lovely summer side 

Makes 4 rolls


  • 4-6 spring roll wraps (plan on ruining a few before you get the hang of them)
  • 1-2 ounces bean thread noodles
  • 1 T rice vinegar
  • 1-2 carrots, grated
  • 1-2 green onions, thinly sliced
  • 4 pieces soft lettuce (like butter lettuce)
  • 1/2 cup mung bean sprouts
  • 2 T fresh cilantro
  • 2 T fresh mint

Dipping sauce:Mae Ploy chili sauce or gyoza dipping sauce (equal parts soy sauce and rice vinegar, plus a dash of hot chili oil and sesame oil, and a pinch of sesame seeds).

Bring a saucepan of water to a boil. Add bean thread noodles and remove from heat. Allow to sit for 3-4 minutes, then drain and rinse well with cold water. Chop roughly and transfer to a mixing bowl.

Add remaining herbs and vegetables (except for the lettuce) and toss
a splash of rice vinegar.

Place a sheet pan (one with a 1-inch rim) on the stove, fill with water and bring to a boil. Tu

rn off heat and let cool down for a couple of minutes.
Submerge one rice wrapper at a time for about 10 seconds or until it's nice and pliable. Remove it carefully, keeping it in it's shape, and lay it flat on a cutting board. Place one piece of lettuce (about 2x3) i

n the center of the wrap and top with a generous spoonful of the filling. Fold up the sides and roll the whole thing over on itself. Reserve on a plate, seam side down, and continue cooking and filling wraps.