Saleh’s Plate · By Saleh Alkhalifa

Classic Vietnamese Summer Rolls

Cook Classic Vietnamese Summer Rolls with Saleh’s Plate.

Ingredients

rolls

  • 8 rice paper wrappers
  • 1 cup cooked vermicelli rice noodles
  • 1 cup shredded lettuce or mixed greens
  • 1 medium carrot, julienned
  • 1 cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh Thai basil (optional)
  • 1 cup cooked shrimp (peeled, deveined, halved lengthwise) or tofu strips

peanut dipping sauce

  • 1/3 cup creamy peanut butter
  • 1 tablespoon hoisin sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 clove garlic, minced
  • 1/4 cup warm water (to thin as needed)
  • Crushed peanuts for garnish (optional)

Instructions

  1. Cook vermicelli according to package instructions, rinse under cold water, and drain. Prepare vegetables and herbs.
  2. Fill a large bowl with warm water. Dip one rice paper wrapper in for 5 seconds, then place on a damp towel or plate. In the lower third of the wrapper, layer lettuce, noodles, shrimp or tofu, carrots, cucumber, and herbs. Fold in the sides and roll tightly like a burrito.
  3. Make the sauce. Whisk all sauce ingredients until smooth. Adjust consistency with water.
  4. Cut rolls in half if desired. Serve with dipping sauce and crushed peanuts on the side.