Vietnamese Style Summer Rolls Recipe
Recipe adapted from Ryan Pera, Revival Market, Houston, TX
Vietnamese Style Summer Rolls
These herb-and-tofu filled rolls are light and incredibly easy to make.
Prep Time
0
minutes
Cook Time
20
minutes
Servings
8
summer rolls
Total time: 20 minutes
Ingredients
- Summer rolls
- 2 ounces (about ¼ 8.8-ounce box) vermicelli noodles
- 8 Vietnamese rice paper circles
- ⅓ cup fresh mint leaves
- ⅓ cup fresh cilantro leaves
- ⅓ cup fresh basil leaves
- ½ head green leaf lettuce, washed and cut into small pieces (about 1½ cups)
- 4 ounces ready-to-eat (pre-packaged, pressed) tofu, cut into ½-inch cubes
- ½ cup mung bean sprouts
- Dipping sauce
- ½ cup water
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 2 tablespoons granulated sugar
- 1 small garlic clove, finely chopped
- ¼ jalapeño, finely chopped (seeded for less heat)
Directions
- Bring a medium pot of water to a boil and add the noodles. Turn off the burner and allow the noodles to soak in the hot water until soft, about 5 minutes. Drain the noodles through a colander, rinse under cold water and shake the colander to drain as much liquid as possible. Set aside.
- Fill a large bowl with hot water. Place a kitchen towel on the countertop. Working one at a time, place a sheet of rice paper in the warm water until it just begins to soften, about 15 seconds, then remove and lay on the kitchen towel.
- In the center of the paper, about ⅔ of the way down, place about 2 tablespoons of noodles. Top with a few leaves of mint, cilantro, basil and lettuce, a few pieces of tofu and then a few sprouts. Roll the bottom of the wrapper over the filling, pulling on the top portion of the wrapper to gently tighten, then fold over the sides and roll like a burrito, keeping the summer roll as tight as possible.
- Repeat with the remaining rice papers and the remaining filling ingredients. Place the summer rolls on a plate, cover with a damp paper towel and plastic wrap. Store in the refrigerator until ready to use.
- Make the sauce: In a medium bowl, whisk together the water, fish sauce, rice vinegar, lime juice, sugar, garlic and jalapeño until the sugar dissolves. Serve in a small bowl alongside the chilled summer rolls.