- rice paper
- shrimp (cook shrimp in shell, peel, slice lengthwise to remove vein) or smoked tofu
- cucumber, julienned
- carrot, julienned
- lettuce, shredded
- purple cabbage, shredded
- mint leaves
- asian basil leaves
- green bean sprouts
- sesame oil
Vietnamese Dipping Sauce
- shredded carrots
- half spoonful of chili garlic sauce
- 1 tsp fish sauce
- juice of 1 lime
- warm water to thin it out
Spicy Peanut Sauce
- Chunky peanut butter (about 3 tsp) thinned out with hot water (blend until smooth)
- 2 tsp soy sauce
- juice of a lime
- grated ginger
- 1 clove garlic (minced)
- chili paste
How to make Summer Garden Rolls
When you get these rolls at Vietnamese or Thai restaurants, they’re usually made with some rice noodles and shrimp. I decided to make a salad roll version with lots of color. The result makes for a light veggie appetizer loaded with lots of crunch that can be served with a variety of dipping sauces.
- In a small pan, add green bean sprouts with a bit of water. Allow to wilt, remove from heat, rinse in cold water. Squeeze excess water and season with salt and sesame oil.
- In a large bowl, pour warm water. Immerse rice paper into water for a few minutes until completely hydrated.
- To prevent rice paper wrapper from sticking, oil a large plate. This will be your platform from which you assemble the roll.
- In the center of the roll, layer green bean sprouts, tofu, cucumbers, carrots, cabbage, cilantro, lettuce, basil and mint leaves.
- To roll: Bring the bottom of the wrapper over the filling and tuck gently. Next, fold the sides into the center, over the filling. Tucking gently once again, roll the entire filling towards the top. The oil and general sticky texture of the wrapper should keep everything in place.
- Serve with traditional Vietnamese dipping sauce or Spicy Peanut Sauce.