Rice Papers (1)
Rice Vermicelli (2)
Mint Leaves (4)
-- Serve With
Tuk Trey Dip (4)
Ginger Sauce (5)
Prep - (50 min - for 24 rolls)
Note: all weights of vegetables are after cutting because
actual yield can be quite variable. Weight for Vermicelli is dry.
Run - (50 min - for 24 rolls)
- Boil plenty of Water, let it cool a little and pour over
Rice Vermicelli. Let it soak until soft, but still a bit
chewy. This can be 20 to 40 minutes depending on thickness. Drain
thoroughly. Stretch them out and cut to 3-1/4 inch lengths.
- Peel CARROTS and cut into fine strips. A julienning
vegetable peeler is invaluable for this. Cut to about 3-1/4 inch
- Peel CUCUMBER. Use a julienning vegetable peeler to peel it
into fine strips, down to the seed mass.
- Cut SCALLIONS into thin strips about 3-1/4 inches long.
- Pinch off the root threads from the BEAN SPROUTS. This will
prevent them from tangling and make handling easier. It also gives
you a chance to eliminate broken and discolored sprouts.
- Cut or tear LETTUCE leaves into pieces that will line the
inside of the rolls
- Lay out a damp cloth napkin on which to work. Put a large unrimmed
plate in the sink and run warm water into it. Dip sheets of rice
paper into the warm water for about 3 seconds (see
Note-7), then immediately move it to the napkin
to work. Do not over-soak, it will continue to soften while you
add the filling.
- Fill and roll the rolls- see
Photo Gallery. If
you are organized you can do this in less thatn 2 minutes per
- Set a piece of lettuce just in from the near edge of the rice
- Arrange the Vegetable strips and Vermacelli over
the Lettuce, finishing with the Bean Sprouts. Place no
more than 2 Mint Leaves over the filling, then sprinkle
generously with Cilantro Leaves.
- Wet your fingers so they don't stick. Picking up the edge
nearest to you roll over the filling until you are at the
center of the Rice Paper.
- Fold in the two sides. Be aware: when rice paper
touches rice paper even for a second, the bond is permanent.
- Continue rolling up the roll. You can tighten the roll as
- Set rolls aside on wax paper to rest. They must not touch
each other. If making ahead, see Note-7.
- Arrange on a platter with desired garnishes and serve warm with
individual bowls of Dipping Sauce. You may wish (particularly
for buffet service) to cut the rolls in half to make twice as
many smaller pieces that are easier to handle. If you are using
9-1/2 inch Rice Papers instead of 8 inch, you will definitely want
to cut them in half.