Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted chicken and shrimp.
Equipment required: Large water bowl of water for dipping rice paper
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rolls
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Ingredients
Spicy Peanut Dip
- 2 teaspoons Thai-style chili sauce
- 1 tablespoon peanut sauce
- 1/2 teaspoon rice vinegar
Fish Sauce Dip (Nuoc Mam Cham)
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons lime juice
- 1 fresh red chili minced
- 2 teaspoons minced garlic
- 1 tablespoon sugar
Other Ingredients
- 1 head butter lettuce leaves separated, shredded
- 8 mint sprigs
- 8 inch rice paper rounds 8-1/2 diameter
- 8 cooked medium shrimp peeled and deveined, butterflied to cut in half
- 16 cilantro sprigs
- 8 thin slices roasted chicken or cold cut such as ham 1-inch x 3-inch
- 4 ounces dried round rice noodles cooked in boiling water to soften, drained (about 2 cups cooked rice noodles)
Ingredients
Spicy Peanut Dip
Fish Sauce Dip (Nuoc Mam Cham)
Other Ingredients
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Instructions
- Combine ingredients for spicy peanut dip and fish sauce dip in separate small bowls. Set aside.
- Place shredded lettuce and mint in a large bowl; toss well.
- Fill a large bowl with hot water. Dip one rice paper round into water bowl until fully moistened (should be pliable and soft). Place rice paper round on a clean flat work surface.
- Place 2 shrimp halves, skin side down, on top one-third portion of rice paper round. Place a cilantro sprig on the shrimp.
- Place 1/3 cup lettuce-mint mixture, 1 slice chicken and 1/4 cup rice noodles about two inches from bottom edge of rice paper closest to you. Fold bottom edge over ingredients and roll over once. Fold sides over and continue rolling ingredients into a snug cylindrical package. Repeat with remaining ingredients and rice paper rounds.
- Cut each roll in half and arrange on a serving plate. Serve with dipping sauces on the side.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.