Summer rolls — sometimes called salad rolls or fresh spring rolls — are made with sheets of rice paper (bánh tráng) that are softened and wrapped around shrimp or pork, vermicelli rice noodles (bún), crunchy vegetables, and lots of tender herbs. These use shrimp but are ultimately customizable and a great way to use up leftover fish from a previous meal. They’re traditionally served with peanut sauce (try this one) but nuoc cham — made with fish sauce, lime juice, sugar, and chiles — is a light and refreshing alternative. The filling can be combined to make assembly easier, but it’s traditional to add them in layers for dramatic effect.
Ingredients
2 ounces uncooked rice vermicelli
½ pound shrimp (shells on) Available in Our Premium Subscription Box
1 cup julienned carrot
1 cup julienned cucumber
1 cup very finely shredded red cabbage
¼ cup basil leaves, preferably Thai
¼ cup mint leaves
¼ cup cilantro leaves plus 1 tablespoon chopped cilantro
Eight 8-inch rice paper sheets, plus more incase of tearing
2 tablespoons Vietnamese fish sauce
2 tablespoons lime juice
2 tablespoons light brown sugar
1 to 2 Thai bird's eye, jalapeño, or serrano chiles, thinly sliced
Directions
Soak the Noodles
Place rice noodles in a large bowl; cover with very hot water and let stand until pliable and opaque white, 10 to 12 minutes. Drain and rinse under cold running water until cool. Drain again and squeeze dry. Place the noodles in a bowl.
Prep the Filling
Bring a small saucepan of water to a boil. Add the shrimp and cook until pink and curled. Cool under cold water and pat dry with paper towels. Peel the shrimp and cut each in halve horizontally if large.
To the bowl with the noodles, add the carrot, cucumber, cabbage, basil, mint and cilantro leaves and toss gently.
Make the Summer Rolls
Fill a pie plate with room temperature water. Working with 1 rice paper sheet at a time, dip it into the water turning just until completely wet. Transfer the rice paper to a work surface and let sit until pliable, 10 to 30 seconds. Arrange 1/8th of the shrimp on the lower half of the rice paper. Top with 1/8th of the filling (about ½ loose cup). Roll up into a tight cylinder, tucking in the sides as you roll. Transfer to a platter and cover with a damp paper towel. Repeat with the remaining rice paper sheets and filling.
Make the Nuoc Cham and Serve
In a small bowl, combine the fish sauce, lime juice, brown sugar, thai chili, and the chopped cilantro. Add 4 tablespoons water and stir to dissolve the sugar. Cut each roll in half and serve with the dipping sauce.
Pro Tips
Wine Pairing
The best wines for most Asian dishes are high in acidity and are a great counterpoint to the flavors. Sauvignon blanc, with its bright acidity and clean tastes, is a good match. So are unoaked pinot gris, Spanish albariños, and sparkling wines
Chef's tip
Don’t soak the rice paper wrapper in the water. It will soften too much, become sticky, and be difficult to roll. And do not be tempted to do more than one at a time unless you enlist helpers in the kitchen.
Change it Up
Feel free to use whatever leftover fish or protein you have and change up the vegetables, being sure to include soft and crunchy for textural differences. Underripe mango is a delicious and tart counterpart to the sweet shrimp.
Leftover Wisdom
Lightly rub any leftover summer rolls with vegetable oil to keep them from sticking together and transfer them to an airtight container.
