- 2 ounces Vietnamese cellophane noodles, cooked according to package directions
- 1 medium carrot, julienne
- 1 cucumber, peeled, seeded and julienne
- 1/2 cup bean sprouts
- 4 to 5 scallions, julienne
- 6 water chestnuts, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 handful fresh cilantro, hand-torn
- 1 ½ teaspoons dark sesame oil
- 1 lime, juiced
- 8 (8-inch) rice sheets (plus extra in case some tear)
- Warm water, for soaking rice sheets
- 8 Baby Romaine Lettuce
- 16 mint leaves
On the lower third of the wrapper, leaving about 1 inch of space along the side and bottom edges, layer the fillings in the following order: 2 mint leaves, lengthwise; 1 lettuce leaf half, folded or trimmed to fit if necessary; and cellophane and vegetable mixture. Use less filling than you think you should, if you overstuff the wrapper it will tear.
Wet your fingers to keep the wrapper from sticking to them. Starting with the edge closest to you, fold the wrapper up and over the fillings. Be sure the fillings are snugly compressed but not so tight that the wrapper is strained, or it may rip.
Once the first turn is tight, fold the right and left sides of the wrapper in, closing off the ends as though making an envelope.
Continue rolling the wrapper tightly all the way to the top and press the seam closed. Set the roll seam side down on the platter. Repeat with the remaining wrappers and fillings. Don’t let the finished rolls touch one another or they’ll stick.
Note: The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
Use this video as a resource on how to put a summer roll together.