Vietnamese Summer Rolls with Nuoc Cham Sauce
Difficulty: Medium | Makes: 4-6 Servings
Refreshing, crunchy, and filled with flavor and vibrancy, our Vietnamese Summer Rolls serve as an impressive appetizer.
For the Summer Rolls
- 1 pack Roland® Hsinchu Rice Noodles
- 10 rice paper wraps
- 2 avocados, sliced
- 2 red bell peppers, thinly sliced
- 2 carrots, thinly sliced into matchsticks
- 1 cup purple cabbage, thinly sliced
- 1 cup bean sprouts
- 2 mangos, thinly sliced
- 10-12 edible flowers (we love Fresh Origins Micro Greens!)
- ½ cup cilantro, picked from stems
- ½ cup mint, picked from stems
For the Nuoc Cham Sauce
- 1 tablespoon Roland® Thai Fish Sauce
- 1 tablespoon Roland® Rice Wine Vinegar
- 1/2 teaspoon Roland®Sambal Oelek
- 1/2 tablespoons sugar
- 2 tablespoons hot water
- 1 tablespoon lime juice
- 1 clove garlic, minced
Directions
For the Summer Rolls
- Soak the vermicelli noodles in cold water for 5 minutes then boil for 2 minutes and rinse in cold water.
- Set up a station with all of the ingredients. Using a shallow bowl of water, dip the rice paper for 10-15 seconds or until it softens. Lay it on a flat surface and lay on the ingredients presentation side down starting with the flowers then herbs then mango and avocado followed by the rest of the vegetables and topping with the noodles. Be careful not to overfill the wraps
- Wrap and serve with Nuoc Cham sauce
For the Nuoc Cham Sauce
- Dissolve the sugar in hot water
- After dissolved, add the remaining ingredients and mix until combined
- Chill before serving
