Magazine article Sunset

Roll Call: Make Vietnamese Summer Rolls at the Table for a Light Dinner

Magazine article Sunset

Roll Call: Make Vietnamese Summer Rolls at the Table for a Light Dinner

Article excerpt

Vietnamese cuisine may just be the perfect kind of cooking for summer--fresh and satisfying, but never heavy. And now that ingredients like rice-paper wrappers and rice noodles are increasingly available (look for them in the Asian food aisle of a well-stocked supermarket), it's easier than ever to make dishes like summer rolls at home. These require nothing more than soaking the wrappers and prepping a few fillings, many of which can be picked up at the supermarket deli or salad bar. The real work--and fun--of filling and rolling shifts to the diners.

[ILLUSTRATION OMITTED]

Summer Rolls

PREP AND COOK TIME: 45 minutes

MAKES: 4 servings

NOTES: Serve these rolls with a purchased peanut sauce for dipping.

3 1/2 ounces (half of a 7-oz. pkg.)
      thin rice noodles
    1 red bell pepper (6 oz.), rinsed
    3 tablespoons Asian fish sauce
      (nuoc nam or nam pla)
    2 tablespoons sweet Asian
      chili sauce
    1 tablespoon lime juice
    2 tablespoons chopped roasted
      peanuts
   12 ounces shelled cooked shrimp
      (31 to 40 per lb.), tails removed
    8 ounces shredded cooked chicken
    6 ounces mixed baby greens,
      rinsed and crisped
    1 English cucumber (10 oz.),
      rinsed, halved lengthwise, and
      thinly sliced into half-moons
    2 carrots (8 oz. total),
      peeled and shredded
    1 cup each loosely packed fresh
      mint leaves and fresh cilantro
   12 to 18 rice-paper wrappers
      (banh trang; 8 in. … 
Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.