Vietnamese Summer Rolls with Smoked Salmon and Mango

Makes 12


  • Dipping Sauce: Mix all ingredients in a medium bowl. DO AHEAD. Can be made 1 day ahead. Cover and chill.
  • For Summer Rolls: Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
  • Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 2 slices of smoked salmon, add sliced mango, then top with some leaves of each herb, cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls. Cover with a damp kitchen towel and refrigerate.
  • To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

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