Summer Soft Rolls

Jordan and I love Vietnamese food, and these summer soft rolls are a simple, delicious staple at our house.

Summer Soft Rolls

4 (8 inch) Square Rice Paper Sheets
4 Boston Bibb Lettuce Leaves

2oz Rice Vermicelli, cooked and cooled
1/2 of an English Cucumber, seeded and julienned
Cilantro or Thai Basil
Cooked Meat or Tofu (optional)

Soften the rice paper sheets until pliable - one at a time. I fill a large skillet with cool water and submerge them until they are soft. Lay the sheet out on a damp plate or cutting board (so that it won't stick). Take one leaf of bibb lettuce - vein removed) on top of the rice sheet, and top with vermicelli, cucumber, meat or tofu and herbs. Arrange toppings in the middle of the rice papers sheet in a diagonal line from one corner to the other, leaving about 2" of space at the ends. Pull these corners in on top of the fillings (think like a burrito). Fold one of the remaining open sides the same way and then roll the package over the last open side to seal.

Serve with Nuoc Cham (recipe below), or Peanut Dipping Sauce (recipe to come). I like to bring them to work for lunch -- just pack them in wax paper and keep them cool!

Nuoc Cham
combine:

1 Clove of Garlic, minced
2 Tbsp Sugar
1/2 tsp Crushed Red Pepper Flakes
1/4c Hot Water
3 Tbsp Fresh Lime Juice
1 Tbsp Fish Sauce
1 tsp Rice Vinegar

Notes/Substitutions: I like to make these with fresh cooked shrimp, simple pulled chicken or even leftover bulgogi for extra flavor and substance, but tofu makes a nice vegetarian option. You can also substitute chiffonade-cut romaine lettuce for bibb.