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Serves 6 to 8 as appetizer.
Yields 16 rolls.
by Nancie McDermott from Fine Cooking
Issue 72
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.
You'll need a skillet of very warm water to soften the rice paper, and a cutting board or tray to lay it on.
Fill a large skillet halfway with very warm water. Slide a sheet of rice paper into the water and press gently
to submerge it until it becomes very pliable, 15 to 30 seconds. Remove the rice paper carefully, shaking
gently to help excess water drain off, and lay it before you on a cutting board or tray. (If the water becomes
too cool to soften the paper, reheat it briefly on the stove.)
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