Explore Vietnamese fare, like this variation on the summer roll, served with chile-fish dipping sauce (pictured on the cake stand).



Ingredient Checklist
For the Rice-Vinegar Mixture
For the Rolls
For the Dipping Sauce


Instructions Checklist
  • Combine the rice-wine vinegar, mirin, sugar, and salt in a small bowl.

  • Bring a pot of water to a boil; cook rice noodles until tender, about 3 minutes. Drain in a colander; transfer to a bowl.

  • Pour 2 tablespoons rice-wine-vinegar mixture over noodles, and set aside. Place the cucumber and jicama in a bowl, and combine with 2 tablespoons rice-wine-vinegar mixture.

  • Fill a medium bowl with warm water, and dip rice-paper wrappers, a few at a time, until malleable. Lay wrapper on a clean towel, and arrange small bundle of rice noodles, 4 pieces cucumber, 2 pieces jicama, several mint leaves, and 1 chive across lower quarter of wrapper. Roll, folding in ends as you go, forming a tight roll. Place on a plate lined with damp paper towels, and repeat until all 24 rolls are formed. Keep covered with damp paper towels until ready to serve.

  • For the dipping sauce, add fish sauce, chile pepper and carrot to remaining reserved rice-wine-vinegar mixture. Just before serving, cut rolls in half on the diagonal, and arrange on a serving plate with dipping sauce.

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This is the wrong picture for the foods listed -this is a dessert table