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Summer Rolls with Sweet Chili Dipping Sauce


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  • 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


Servings 20


Step 1

1. 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.

2. Pour 3 cups of hot, not boiling water in a large shal-
low 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.

3. To form the rolls, lay a rice paper wrapper on a flat

4. 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.

5. 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.

6. 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 pap-

7. 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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