“These make a great side dish served with Hot and Sour Soup, Pad Thai or a Stir-Fry. They can also be served as a fresh and light appetizer. I call it a hand-held salad.”

Ingredients Nutrition


  1. Prepare rice noodles by soaking them in water for 15 minutes or until soft. Drain.
  2. Finely shred lettuce and carrot. If using Cilantro, tear each sprig into two or three pieces (I never add cilantro, personal taste). Toss lettuce, carrot and cilantro (if using) together until well mixed.
  3. Soak a single sheet of the rice paper in very hot water for 20 to 30 seconds, just long enough to soften. Make sure that you use a bowl or pan large enough for the sheet of rice paper to lie flat. I usually use a large cookie sheet. Be careful because rice paper soaked too long in water it will tear easily.
  4. Remove rice paper sheet from water and place on a clean, damp kitchen towel. Place a loose handful of the vegetable mixture on the rice paper sheet. Position the vegetable mixture on the lower third portion of the rice paper sheet, between the center and the edge facing you. Leave two inches of space on either side of the vegetables so they won't spill out while rolling.
  5. Place a handful of the soaked rice noodles on top of the vegetable mixture. I usually add equal amounts of vegetables and noodles.
  6. Pull the edge of the rice paper nearest you up and carefully fold it over the filling. Make the roll as firm as possible without tearing the paper (this usually takes some practice and you probably will tear a few). After that fold, fold the sides over the center to seal the ends and continue to roll up like an eggroll.
  7. Now, make the Dipping Sauce:.
  8. Stir together the white vinegar, sugar and fish sauce until all of the sugar is dissolved.
  9. Divide fish sauce into individual ramekins, one for each person being served. Sprinkle crushed peanuts over sauce.

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