Energizing Vietnamese Vegetarian Summer Rolls

Allergens

Soy (in tofu)

Ingredients

• 12 large rice paper wrappers 8 oz rice vermicelli noodles 2 cups mixed greens (lettuce, cabbage, or spinach) 1 cup shiitake mushrooms, thinly sliced 1 cup carrots, julienned 1 cup red bell pepper, julienned 1 cup cucumber, julienned 1 cup tofu, diced 4 oz bean sprouts 1 avocado, thinly sliced 1/2 cup fresh mint leaves 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves 1 cup rice vinegar 2 tbsp sugar

Instructions

1. Cook the vermicelli noodles according to package instructions, then rinse with cold water and drain. Set aside.
2. Prepare a large bowl of warm water for softening the rice paper wrappers.
3. Fill a separate shallow dish with cold water for dipping the rice paper after it has been soaked.
4. Arrange all ingredients on a clean surface or tray for easy assembly.
5. Soak each rice paper wrapper in the warm water until softened, then immediately dip in the cold water to prevent sticking and transfer onto your working surface.
6. Place 2 3 pieces of lettuce at the bottom of the wrapper, followed by noodles, shiitake mushrooms, carrots, bell pepper, cucumber, tofu, bean sprouts, avocado, mint leaves, basil leaves, and cilantro leaves.
7. Fold in both sides of the rice paper and then roll tightly like a burrito, ensuring that all ingredients are encapsulated within the wrapper.
8. Slice each roll into two pieces, and serve with rice vinegar mixed with sugar as dipping sauce.

Chef’s Insight

Use fresh ingredients and herbs to bring out their natural flavors and create a vibrant presentation.

Notes

These rolls can be served with additional dipping sauces like peanut sauce for added flavor variety.