I started with summer rolls that looked like sushi (soft Vietnamese rolls filled with veggies, tofu, herbs, and noodles with a sweet/sour peanut dipping sauce
Crazy easy to make... too! I’ve spent whole summers living off these guys. 5 minutes from start to finish unless you’re doing a big ole batch, and then maybe 20. Fast. Easy. Awesome.
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Rice paper rounds (they sell these at every grocery store, and half the gas stations around here, but I’m in an asian heavy city. Amazon has them if your local doesn’t
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Rice Vermicelli / Glassine Noodles (I like the SuperQ cornstarch ones, best. Philipino style, rather than mainland rice starch style. They’re just bouncier/more light & fresh than the rice ones which can get pasty. I use the rice ones for noodle salads heavy on the oil, they stand up like nobodies business. But in rolls, the cornstarch ones are the tops.)
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Cillantro, Basil, Mint, Lettuce + anything else you feel like; daikon sprouts are heaven but not nec.
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Carrot & Cucumber sticks
- Lime
- (optional) Protein >>> Personally, if I’m not doing shrimp halves and want protein? I do a citrus -orange slices, plus lemon/lime juice- avocado quinoa roll, instead of an herb and noodle roll. If you do salmon at all? Minced raw or cold smoked + 1 drop lemon oil + splash sesame oil + black sesame seeds -in a standard noodle roll, heavy on the cucumber & coconut Greek yogurt or vegan cream cheese doesn’t go amiss- is divine. Or just do a peanut sauce -or glob of peanut butter, almond butter, sunflower butter whatever, all durn good ;)- instead of a plum sauce or lime squeeze on a standard roll.
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Soak your round & noodles until soft (about a minute or two, one hot, one cold); while you slice your cucumber, carrot, and tear off/rinse herbs. Stack everything & roll it up. Squeeze over lime, or dip in sauce. That fast. Round. Lettuce. Noodles. Herbs. Veg. Roll.
