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Vietnamese Summer Rolls

Vietnamese Summer Rolls

Serves 4


  • 16 round rice paper rolls (I found some great organic brown rice paper rolls)
  • 8 leaves lettuce, washed, dried and torn or chopped
  • 2 cups cooked mung bean vermicelli, rinsed and drained
  • 3 cups peeled carrots, cut into sticks
  • 2 avocadoes, cut into 
  • 2 cucumbers, 
  • 20g (½ cup) fresh mint leaves
  • 20g (½ cup) fresh Thai basil leaves
  • 20g (½ cup) fresh coriander leaves

Nuoc Cham Dipping Sauce:

  • 2.5 tablespoons fish sauce 
  • 3 tablespoons lime juice
  • 2 tablespoons coconut sugar
  • ½ cup water
  • 1 small garlic clove, finely minced
  • 1 or 2 Thai chilis, thinly sliced


  1. Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
  2. Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
  3. Combine all sauce ingredients. Taste and adjust seasoning, adding fish sauce if necessary.
  4. Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce.
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