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Summer Rolls

Summer rolls by Executive Chef Tristan Foucault of Hu's on First

Executive Chef Tristan Foucault
Hu’s on First

These rice paper wraps are perfect DIY appetizers for kitchen parties. Guests can control the level of spiciness in their rolls by adjusting chiles in the nuoc cham sauce.

Ingredients
­Summer Rolls
6 sheets rice paper wraps
2 cups vermicelli noodles
1/2 mango, julienned
18 medium shrimp, cooked and sliced lengthwise
2 Tbsp Thai basil
2 Tbsp nuoc cham sauce (see recipe below)
2 Tbsp mint, thinly sliced

Nuoc Cham Sauce
1/4 cup fish sauce
1/4 cup water
1/4 cup rice vinegar
2 tsp Thai chiles
1 clove garlic, minced
pinch of sugar.

Method
Summer Rolls

  1. Soak noodles in hot water for 15 minutes. Drain.
  2. Toss noodles with 2 Tbsp nuoc cham sauce.
  3. Soak rice paper wraps in a shallow bowl of hot water for 10 seconds. Lay on clean surface.
  4.  On the edge closest to you, lay 3 halved shrimp, 1/6 mango, 1/6 noodles, 1/6 Thai basil and mint, then 3 more halved shrimp.
  5. Roll over twice, tucking in sides and continue rolling.
  6. Continue with all rice paper wraps.

Nuoc Cham Sauce

  1. Combine all ingredients until sugar is dissolved.

Yield 2 servings