Vietnamese Summer Rolls with Citrus Dipping Sauce

Allergens

N/A

Ingredients

• Rice paper wrappers (20 pieces)
• Rice noodles (vermicelli) cooked, cooled (8 oz)
• Fresh cucumber, thinly sliced (1 large)
• Fresh red bell pepper, julienned (1 medium)
• Fresh carrots, julienned (2 medium)
• Fresh romaine lettuce leaves, chopped (4 cups)
• Fresh mint leaves, washed (1/2 cup)
• Fresh basil leaves, washed (1/2 cup)
• Fresh cilantro leaves, washed (1/2 cup) Citrus Dipping Sauce:
• Rice vinegar (2 tbsp)
• Fresh lime juice (3 tbsp)
• Tamari soy sauce or coconut aminos (1 tbsp)
• Agave nectar or maple syrup (1 tsp)
• Fresh ginger, grated (1 tsp)
• Red chili pepper, finely minced (optional)

Instructions

1. In a large bowl, combine the rice vinegar, lime juice, tamari soy sauce, agave nectar, grated ginger, and red chili pepper (if using). Mix well and set aside.
2. Fill a shallow dish with warm water. Submerge one rice paper wrapper at a time, allowing it to soften for 10 15 seconds. Transfer the softened wrapper to a clean plate.
3. Place a few pieces of cooked vermicelli noodles on the bottom third of the wrapper, leaving space near the edges.
4. Add a few slices of cucumber and red bell pepper, followed by julienned carrots.
5. Top with chopped romaine lettuce leaves, and a handful of mint, basil, and cilantro leaves.
6. Fold the bottom edge of the wrapper over the filling and gently roll it upwards, tucking in the sides as you go. Continue rolling until the roll is completely enclosed. Repeat with remaining ingredients.
7. Slice each roll in half diagonally and serve immediately with citrus dipping sauce on the side.

Chef’s Insight

Use the freshest ingredients available for optimal flavor and nutritional value.

Notes

The citrus dipping sauce can be made spicier by adding more red chili pepper.