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CHA! SUMMER VIETNAMESE ROLLS
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/cha-summer-vietnamese-rolls/
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CHA! SUMMER VIETNAMESE ROLLS
Ingredients
- 10 Rice paper sheets, round, 6″ diameter
FILLING
- 5 C Rice noodles, rehydrated
- 2½ C Mung bean sprouts
- 2⁄3 C Mint, fresh, chiffonade
- 2⁄3 C Thai basil, fresh, chiffonade
- 2⁄3 C Cilantro, fresh, chiffonade
- 1¼ C English cucumber, shredded
- 2⁄3 C Scallions, thinly sliced on diagonal
SPICY WALNUT SAUCE
- 2½ tsp. CHA! by Texas Pete® Sriracha Sauce
- 2½ C Walnuts, California, pieces
- 10 Garlic cloves, fresh
- 2½ Tbsp. Ginger, fresh, grated
- 2½ Tbsp. Scallions, fresh, chopped
- Water to adjust viscosity as needed
Directions
Soak the rice papers according to instructions.
Blend the spicy walnut sauce ingredients in a blender and refrigerate until ready to use for rolls and as a dipping sauce.
Place the hydrated rice paper on a clean cutting board.
In a large bowl, toss the following ingredients with 2 oz. of spicy walnut sauce, then layer on rice paper in this order: rice noodles, mung bean sprouts, mint, Thai basil, cilantro, English cucumber, scallions.
Roll each summer roll and set aside.
Cut each roll into 4 pieces.
Serve cut summer roll with remaining Spicy Walnut sauce.
