Vegetarian Summer Rolls


2 packages rice vermicelli noodles
Salt and pepper to taste
4 bunches scallions, thinly sliced
4 carrots, shredded
2 bunches cilantro, chopped
2 heads Napa cabbage, thinly sliced
2 pounds bean sprouts (optional)
2 seedless cucumbers, Julienned                     

Bamboo shoots
Peppers, julienned
Shiitake mushroom, sliced
Celery, cut thin
Red onion, thin sliced    
Pea shoots or sprouts

Sweet Chili Sauce;
12 fluid ounces sweet chili sauce                          
Fish sauce to taste
Black pepper to taste
Sea salt to taste

100 rice paper sheets
4 bunches mint or cilantro leaves
4 heads lettuce leaves, washed


Soak rice noodles in warm water for 20 minutes, then cut into 3 – 4” pieces using a pair of kitchen shears.
Cook noodles in boiling water for 2 minutes. Drain and immediately cool in an ice bath. Drain thoroughly.
Place cooked rice noodles in a mixing bowl with the rest of the filling ingredients. Season to taste with salt and pepper.

To Assemble:

Dip rice paper in hot water and place a rice paper sheet on top of a new towel.
Take one leaf of lettuce and place a sprig of mint, 5 pieces of cucumber and a heaping spoonful of the noodle filling. Roll up the lettuce leaf.
Place the stuffed lettuce on top and begin folding over the edge of the rice paper closest to you, covering all the filling. Then, take each of the two sides and fold them in, slightly stretching the pliable rice paper so to tighten it around the filling. Finally, roll the object towards the end of the remaining rice paper to complete the roll.

Serving Size:
Makes 50 rolls.
Seattle Tilth
Leika Suzumura