Fresh Summer Rolls
The beauty of these rolls lies in the contrast between the chewy, thin wrapper and the cold, crisp interior. They rely entirely on the quality of your produce, so use the freshest greens you can find.
Consistency is your best friend
Uniformly slicing your vegetables ensures every bite has an even distribution of textures. Set up a dedicated workspace with all your ingredients pre-prepped in bowls before you touch the first sheet of rice paper.
- large shallow bowl for water
- cutting board
- chef's knife
- clean kitchen towel
What goes in.
- 8circular rice paper wrappers
- 2 cupsvermicelli rice noodles, cooked and cooled
- 1large cucumber, julienned
- 2carrots, julienned
- 1/2 cupfresh mint leaves
- 1/2 cupfresh cilantro leaves
- 8 ozshrimp, cooked, peeled, and halved lengthwise
Find the Goldilocks Zone
Submerge the rice paper for only 5 to 10 seconds. It should feel pliable but still hold its shape; if it turns into a limp rag in the water, you have gone too far.
The method.
Prep the station
Arrange all ingredients in small bowls within arm's reach. Fill your shallow bowl with lukewarm water.
Hydrate the wrapper
Dip one sheet of rice paper into the water until it softens. Lay it flat on your slightly damp cutting board.
Layer the fillings
Place three shrimp halves face down in the center of the bottom third of the paper. Add a small mound of noodles, a few carrot strips, cucumber, and herbs.
Begin the roll
Fold the bottom edge of the rice paper up and over the filling. Tighten the roll as you go.
Seal the sides
Fold in the left and right sides to enclose the filling, then continue rolling upward until the sheet is sealed.
Rest
Place on a serving platter and cover with a damp paper towel to prevent them from drying out until you serve them.
Other turns to take.
Tofu Strips
Replace shrimp with firm, pan-seared tofu strips marinated in soy sauce.
Crunchy Peanut
Add finely crushed roasted peanuts inside the roll for a distinct textural contrast.
When it doesn't go to plan.
Dampen your cutting board slightly before laying the rice paper down to prevent the sheet from sticking to the surface.
Do not overstuff; too much filling will cause the delicate paper to tear during the rolling process.
Serve immediately, as the rice paper loses its chewiness and becomes gummy if left at room temperature for too long.
The ones that keep coming up.
Why do my rolls keep tearing?
You are likely soaking the paper for too long or stuffing the roll too tightly. Start with a quick, shallow dip.
Can I make these ahead of time?
These are best made within an hour of serving. If you must store them, wrap them individually in plastic wrap to maintain moisture.
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