Rating: 3.17 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
  • 12 Ratings

Firm vermicelli rice noodles are commonly added to Vietnamese summer rolls, but rolls can be made without them. Experiment with different fresh fillings and flavor combinations.

Everyday Food, July/August 2010

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Recipe Summary

Yield:
Makes 8
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Ingredients

Ingredient Checklist
For the Filling

Directions

Instructions Checklist
  • Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one 8-inch spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

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  • Place a layer of desired fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

  • Fold bottom of wrapper tightly over fillings.

  • Roll over once, tuck in sides, and finish rolling. If desired, add fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

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Reviews

12 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2