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Summer Rolls with Vietnamese
Dipping Sauce
By Susan Nye
Don’t confuse these tasty treats with deep
fried spring rolls; summer rolls are light
and healthy. With just a little bit of practice;
you will quickly get the hang of rolling up
these refreshing hors d’oeuvres. Enjoy
them with an early summer sun set.
Makes 16
16 medium shrimp, cooked, peeled,
cut in half lengthwise
3 ounces rice vermicelli
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon hoisin sauce
Coarse salt and freshly ground pepper
16 round 8-inch rice-paper wrappers
1 medium carrot, peeled and cut into curls (use a peeler)
½ European cucumber, peeled, seeded, and julienned
2 ounces Chinese pea pods, trimmed and blanched
3 ounces pencil-thin asparagus (about 10 spears),
trimmed and blanched
¼ cup packed fresh mint leaves
¼ cup packed fresh cilantro leaves
In a medium bowl, cover rice vermicelli with hot water; let
soak for 10 minutes. Drain, rinse under cold water and drain
well. Set aside.
In a medium bowl, whisk together the vinegar, sesame oil, soy
sauce, and hoisin; add the rice vermicelli and toss. Season
with salt and pepper to taste.
Fill a shallow dish with warm water. Working with 1 rice-
paper wrapper at a time, soak in water for 30 seconds; remove
and blot gently on a towel; lay flat on a work surface. Place 2
reserved shrimp halves, cut sides up, on bottom third, leaving
a 1/2-inch border. Top with 1-2 tablespoons of vermicelli and
2 tablespoons of an assortment of carrots, cucumbers, pea
pods, asparagus, mint and cilantro. Fold bottom of wrapper
over fillings; roll over once, tuck in sides, and finish rolling.
Place finished roll on a plate; cover with a damp towel. Repeat
process with remaining ingredients. Serve with dipping sauce.
Vietnamese Dipping Sauce
1 clove garlic, minced
¼ teaspoon coarse salt
2 tablespoons sugar
¼ cup hot water
¼ cup rice vinegar
2 tablespoons fish sauce
½ teaspoon, or to taste, hot pepper sauce (optional)
Whisk ingredients together in a small bowl.
About the author:
A self-confessed “foodie”, Susan Nye likes nothing better than
a crowd of family and friends around her table. To learn more
about her cooking classes and private chef services, visit her
web site at www.susannye.com or email her at
susannye@tds.net.
Dipping Sauce
By Susan Nye
Don’t confuse these tasty treats with deep
fried spring rolls; summer rolls are light
and healthy. With just a little bit of practice;
you will quickly get the hang of rolling up
these refreshing hors d’oeuvres. Enjoy
them with an early summer sun set.
Makes 16
16 medium shrimp, cooked, peeled,
cut in half lengthwise
3 ounces rice vermicelli
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon hoisin sauce
Coarse salt and freshly ground pepper
16 round 8-inch rice-paper wrappers
1 medium carrot, peeled and cut into curls (use a peeler)
½ European cucumber, peeled, seeded, and julienned
2 ounces Chinese pea pods, trimmed and blanched
3 ounces pencil-thin asparagus (about 10 spears),
trimmed and blanched
¼ cup packed fresh mint leaves
¼ cup packed fresh cilantro leaves
In a medium bowl, cover rice vermicelli with hot water; let
soak for 10 minutes. Drain, rinse under cold water and drain
well. Set aside.
In a medium bowl, whisk together the vinegar, sesame oil, soy
sauce, and hoisin; add the rice vermicelli and toss. Season
with salt and pepper to taste.
Fill a shallow dish with warm water. Working with 1 rice-
paper wrapper at a time, soak in water for 30 seconds; remove
and blot gently on a towel; lay flat on a work surface. Place 2
reserved shrimp halves, cut sides up, on bottom third, leaving
a 1/2-inch border. Top with 1-2 tablespoons of vermicelli and
2 tablespoons of an assortment of carrots, cucumbers, pea
pods, asparagus, mint and cilantro. Fold bottom of wrapper
over fillings; roll over once, tuck in sides, and finish rolling.
Place finished roll on a plate; cover with a damp towel. Repeat
process with remaining ingredients. Serve with dipping sauce.
Vietnamese Dipping Sauce
1 clove garlic, minced
¼ teaspoon coarse salt
2 tablespoons sugar
¼ cup hot water
¼ cup rice vinegar
2 tablespoons fish sauce
½ teaspoon, or to taste, hot pepper sauce (optional)
Whisk ingredients together in a small bowl.
About the author:
A self-confessed “foodie”, Susan Nye likes nothing better than
a crowd of family and friends around her table. To learn more
about her cooking classes and private chef services, visit her
web site at www.susannye.com or email her at
susannye@tds.net.
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