Yield: Yields 16 rolls.
Servings: 6 to 8 as appetizer.
The classic Vietnamese summer roll is as lovely to look at as it is delicious to eat: plump shrimp, fragrant herbs, and rice noodles bundled in a soft rice paper wrapper. For a twist, try substituting Honey Ginger Chicken or Grilled Sesame Beef for the shrimp. Serve the summer rolls with one or more dipping sauces such as Nuoc Cham or Pineapple Lime Dipping Sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can assemble summer rolls up to 2 hours in advance as long as you cover them with a damp dishtowel and wrap them well with plastic to keep the rice paper from drying out.
Very easy to make and they taste great. I find they store well in the fridge if made ahead (up to one day in my experience).
I've been wanting to make these for a long time! They are one of my favorite snacks at the Whole Foods sushi bar, and so have gradually assembled the packaged ingredients. The instructions here are very good and the key is to assemble all ingredients and just dive in.
These are very light and tasty and the sauces are especially good. I often make them before an informal family bbq, and involve people in the assembling.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?