Vietnamese Summer Rolls with Peanut-Mirin Sauce
- Total Time
Wrapped in rice paper—thin, translucent sheets of rice-flour dough—they’re a snap to make and beautiful to look at.
rice vinegar2 Tbsp
mirin½ fl oz
chopped walnuts1 Tbsp, unsalted roasted variety
table salt⅛ tsp
uncooked cellophane noodles1 oz
hot water1 cup(s), boiling
rice paper wrappers4 item(s), (8-inch) each
lettuce2 leaf/leaves, large, Romaine, halved, with ribs removed to make 8 pieces
cucumber(s)1 medium, peeled, seeded and cut into long, thin strips
uncooked carrot(s)1 medium, peeled and grated
uncooked scallion(s)4 medium, peeled and grated
cilantro¼ cup(s), leaves
mint leaves¼ cup(s)
- To prepare the peanut-mirin sauce, combine the vinegar, mirin, peanuts, sugar, and salt in a small bowl.
- Combine the noodles with the boiling water in a medium heatproof bowl; let soak 12 minutes, then drain and pat dry with paper towels.
- Fill a large skillet with warm water. Soak 1 rice-paper round in the water until just pliable, 30–45 seconds. Pat away the excess water with a paper towel. Arrange 1 piece of the lettuce on the bottom third of the rice paper, tearing the lettuce to fit as needed and leaving a 1-inch border. Top the lettuce with one-fourth of the noodles, cucumber, carrot, scallions, and cilantro. Tightly roll the rice paper around the filling; after rolling halfway, arrange one-fourth of the mint along the roll, then continue rolling into a neat cylinder. Transfer to a plate and cover with a damp paper towel. Repeat with the remaining ingredients to make 4 rolls.
- With a serrated knife, slice each roll on the diagonal into 4 pieces. Serve with the peanut-mirin sauce. Yields one 4-piece roll with 1/2 tablespoon sauce per serving.