Light and flavorful, these beautiful Vietnamese salad rolls make perfect hot-weather food. They’re easy to assemble too. Just wrap soft, translucent rice paper around vermicelli rice noodles, tender lettuce, crunchy vegetables and herbs — then dip it in a lively sauce.
When I’m at the farmers’ market, I seek out multicoloured carrots and watermelon radish for their bold visual impact, and, availability permitting, I encourage you to follow suit. That way, when you take a bite, you expose the rolls’ vibrant, almost kaleidoscopic interior. Native to Sài Gòn, these rolls are a southern Vietnamese specialty. This recipe makes 16 rolls with 8½-inch (22 cm) round rice papers.
Excerpted from Vegetarian Viet Nam by Cameron Stauch. Copyright © 2018 by Cameron Stauch. Used with permission of the publisher, W.W. Norton & Company, Inc. All rights reserved.