Vietnamese Summer Rolls

Guest is Whitney Davis

Vietnamese Summer Rolls


  • 1 package rice paper wrappers, prepared according to package directions
  • 12 ounces shredded carrots
  • 1 seedless cucumber, peeled and cut into matchsticks
  • 2 ounces rice stick noodles, cooked according to package directions
  • 1 mango, peeled, cored and cut into strips
  • ½ of a head of red cabbage, shredded
  • Fresh cilantro leaves
  • Fresh Mint Leaves


Lay the softened rice paper wrapper on a clean work surface. Layer ingredients horizontally on the wrapper, along the edge closest to you. Fold in the sides of the wrapper and tightly roll the rice paper away from you and transfer to a plate, seam side down. Using a very sharp knife, cut the rolls in half on a diagonal. Serve cold with peanut dipping sauce.


Peanut Dipping Sauce



  • ¾ cup natural-style creamy peanut butter
  • ¼ to ½ cup water
  • 3 tablespoons hoisin sauce
  • 3 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
  • 3 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon chili-garlic paste
  • 1 medium garlic clove, mashed to a paste
  • 1 teaspoon toasted sesame oil


Mix all ingredients in a medium bowl until well-combined.

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