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Vietnamese Summer Rolls with Peanut Sauce
Full of freshness and bright crunch, Vietnamese summer rolls make a light, refreshing meal or a crowd-pleasing appetizer. Known as gỏi cuốn, the rolls feature a filling of rice vermicelli noodles plus crisp vegetables and leafy herbs. Traditionally, both pork and shrimp are added, but to streamline, we skip the pork. Be sure to use super-thin, wiry rice vermicelli; it’s sometimes labeled as maifun.
Makes 12
Rolls
Tip
Don’t soak the rice paper wrappers too long, and be sure to soak them just one at a time, right before using. You want them to just start to soften in the bowl of warm water, which takes about five seconds. They will fully soften on the countertop while you are layering the fillings. And don’t assemble the rolls more than four hours ahead or the wrappers will start to dry out.
1½ hours
For the peanut sauce:
-
1
tablespoon grapeseed or other neutral oil
Directions
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01To make the peanut sauce, in a small saucepan over medium, combine the oil, garlic and pepper flakes; cook, stirring, until the garlic sizzles. Stir in the peanut butter and hoisin, then whisk in ½ cup water a little at a time. Bring to a simmer, then remove from the heat.
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