You are here

Vietnamese Summer Rolls

Light, colorful, and healthy, these Vietnamese summer rolls make an excellent appetizer or buffet table treat.


2 oz. fried tofu, cut into long strips

4 oz. Ready-Set-Serve Washed & Trimmed Spinach

6 oz. Markon First Crop Cucumbers, peeled and julienned

6 oz. Markon First Crop Carrots, peeled and julienned

6 oz. mango, peeled and julienned

8 oz. cellophane noodles, cooked

8 rice paper rounds


Arrange all ingredients in a ready-to-use format (mis en place).

Fill a bowl with warm water. Soak a rice paper round in water until soft and pliable. Please round on a cutting board. Please all ingredients in the bottom middle quadrant of the round. Fold the left and right sides in to wrap the ingredients. Fold the bottom up, covering the ingredients then proceed to roll up the entire round until wrap is sealed.

Repeat for remaining seven rounds. Serve with spicy peanut or sweet and sour dipping sauce.