Build-Your-Own-Summer Roll Board
Equipment
- 1 Large Cheese Board
Ingredients
Summer Roll
- 12 dried rice paper
- 1 pack dried rice vermicellii (aka dried bánh hỏi)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- fresh mint leaves
- fresh Thai basil or cilantro
- Any seasonal veggies of your choice asparagus, bell peppers, pink radishes, red cabbage
Dipping Sauce
- 3 tbsp fish sauce
- 3 tbsp water
- 1/4 cup pineapple juice
- 3 tbsp fresh lime juice
- 2 tbsp sugar
- 2 tsp rice wine vinegar
- 1 large garlic clove finely diced
- 1 small Thai chili pepper optional
- shredded carrot for garnish
Instructions
Summer Roll Board
- Arrange all the vegetables onto the board along with the shrimp skewers.
- Pour warm water into a large shallow bowl. Quickly submerge a sheet of rice paper in the water for 2 seconds. (It’s ok if the rice paper still feels stiff. It will soften while you’re assembling the roll.) Transfer the rice paper to a plate.
- On the bottom third of the rice paper, layer lettuce, noodles, carrots, cucumbers, herbs and any of your preferred veggies. Then place the shrimp and pineapples (or any protein) above the layers of veggies. Fold up bottom edge to cover the veggies and noodles. Then fold the sides. Then roll the veggie side on top of the shrimp and pineapple and roll tightly until the roll is sealed. Serve rolls immediately with dipping sauce.
Dipping Sauce
- In a small bowl, whisk together all the ingredients until the sugar dissolves completely. Add the shredded carrots right before serving.