Summer rolls

 Makes 12 rolls


  • 12 rice paper wrappers (bánh tráng)
  • 2 oz. lettuce (optional)
  • 1 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
  • ½ bunch basil (leaves only)
  • ½ bunch mint (leaves only)
  • ½ bunch cilantro (leaves and stems)
  • 1 carrot , julienned into thin matchsticks
  • 1 cucumber , thinly julienned
  • 8 oz. very thin rice vermicelli
  • 12 oz. firm tofu or shrimp


  • Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
  • Drain and rinse in cold water. Set aside.
  • Fill a large bowl with hot water to moisten the rice paper wrapper.
  • Submerge one dry rice wrapper in the water.
  • Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
  • Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu or shrimp

    and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you.
  • Add rice vermicelli.
  • Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
  • Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
  • Serve with hoisin sauce, peanut sauce or nước chấm.