Makes 12 rolls
Ingredients
- 12 rice paper wrappers (bánh tráng)
- 2 oz. lettuce (optional)
- 1 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
- ½ bunch basil (leaves only)
- ½ bunch mint (leaves only)
- ½ bunch cilantro (leaves and stems)
- 1 carrot , julienned into thin matchsticks
- 1 cucumber , thinly julienned
- 8 oz. very thin rice vermicelli
- 12 oz. firm tofu or shrimp
Instructions
- Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
- Drain and rinse in cold water. Set aside.
- Fill a large bowl with hot water to moisten the rice paper wrapper.
- Submerge one dry rice wrapper in the water.
- Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
- Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu or shrimp
and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you. - Add rice vermicelli.
- Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
- Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
- Serve with hoisin sauce, peanut sauce or nước chấm.