Another no-cook recipe – these Vietnamese summer rolls or Goi Cuan are bursting with fresh herbs and vegetables. And they will be perfect to take along for a vegetarian picnic.

I used mangoes here for some summery, fruity, sweetness. But you can use pretty much any combination of vegetables in this summer roll. I’m not a fan of mangoes, so I made this recipe for our guests (they loved it) and I made myself a roll with carrots and purple cabbage.

Set up all the ingredients on a clean surface. Dip a rice paper wrapper into a large bowl of water. Make sure all sides get wet. Then remove the rice paper and gently shake it dry. The rice paper will now be pliable. If it isnt, let it stil on the table (not in the water) for a few more seconds.

Place the softened rice paper wrapper on a clean surface. Place filling ingredients on the front (closest to you) 1/3rd of the rice paper wrapper in this order – cilantro, mint, lettuce, noodles, carrot, mango.

Now fold the front part over the filling and roll. Then fold both the sides in. Roll gently but firmly.

Its that simple! With practice, you will get better and better at rolling. Serve these Vietnamese summer rolls with sweet chili dipping sauce. Regular Vietnamese dipping sauce or Nuoc Cham has fish sauce. See below for my vegetarian Nuoc Cham recipe.

Vietnamese Summer Rolls or Goi Cuan with Mango Recipe

makes 6 rolls

2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores)
6 rice paper wrapper sheets (called ‘bahn trang’ - available in Asian section of grocery store)
a large bowl of water to dip rice paper sheets
6 sprigs cilantro
6 sprigs mint
6 leaves lettuce, rib/stem removed (I like boston lettuce)
1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts)
1 carrot, peeled and cut into match sticks

Soak rice sticks in boiling water for about 3 minutes or till soft. Drain well.

Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water. Place on a clean work surface. Place a sprig each of cilantro and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices. Fold and roll the summer roll – see photos above for details on how to roll vietnamese summer roll.

Serve immediately with vegetarian vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.

Sweet Chili Dipping Sauce or Vegetarian Nuoc Cham (Vietnamese dipping sauce) Recipe 

makes little less than 1 cup

4 tablespoons light soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons warm water
1 garlic clove peeled and crushed
Red pepper flakes or chopped fresh chili to taste

Whisk everything together till the sugar dissolves.

When we go out to eat sushi we always sit at the sushi bar. Mainly because S likes being perched on high bar stools. Sitting at the sushi bar gives me an advantage too. I can watch the sushi chef to make sure he washes his fishy hands before making my veggie sushi (usually oshinko). Making sushi at home however is problem free. For one, its cheaper, and I dont have to police fishy hands. No worrying about a lone fish roe clinging to my sushi roll! The best part is, I can play around and experiment with sushi ideas. Like sweet sticky rice sushi. I like rice paper wraps, I like sticky rice and I like adzuki beans. So I put them all together to make a dessert sushi. The rice paper does the job of the seaweed in a traditional sushi roll. The rice is cooked in coconut milk and rolled with a sweet adzuki bean filling. Its fun to experiment with the food coloring in this recipe. I love sakura mochi, so I tried to recreate the cherry blossom color by adding two drops of red coloring to the rice. The rice paper is colored to look like seaweed, exact food coloring proportions are below. I feel a little like Sandra Lee with all the food coloring!

Ingredients

Adzuki beans – 1/2 cup
Sugar – 7 tbsp (3+4). This will yield a mildly sweet sushi. Add more sugar if you like.
Sushi Rice – 1 1/4 cup
Coconut milk – 1 1/4 cup
Sesame seeds – 1/2 tbsp, toasted
Rice paper wraps – 6
Food coloring – red, blue, green
Salt – 1/4 tsp

To make the Adzuki beans: place the beans in a large pot with a lid. Add plenty of water and 1/4 tsp salt. Bring to a boil. Reduce to a simmer, put the lid on and let it cook. The beans should be done in about 1 1/2 hours. If you have excess water, drain it. Return the beans to the stove and let the moisture evaporate. Then add 3 tbsp sugar. Mix well and keep aside.

To make rice: While the beans are cooking, place the sushi rice, 1 cup water and 1 1/4 cup coconut milk in a pan. Bring to a boil. Then reduce heat, put a lid on and let the rice cook, about 25 minutes. The rice should have absorbed all the liquid. Turn off heat, add 4 tbsp sugar, the toasted sesame seeds, and 2-4 drops red food coloring and mix well. This will give you pink colored rice. Change up the colors as you like.

To make sushi rolls: Place a rice paper wrap on your work surface. In a small bowl, mix 2 tbsp water and 1 tsp sugar. To make a seaweed color, add food coloring to the sugar water in the following proportions: 10 drops green+4 drops blue+3 drops red. Using a basting brush, brush this colored water all over the rice paper wrap. Turn it over and brush the other side as well. In about 30 seconds the rice paper wrap will be soft and pliable. If your rice paper is still stiff, use warmer water or just use more water to brush on and let it soak another 30 seconds.

Now spread the rice evenly all over the rice paper; using your fingers is the easiest way to do it. Arrange the beans on top of the rice, but only on the end closest to you. Now, roll the rice paper away from you forming a sushi roll. Cut into pieces with a sharp knife.

Some Tasty Variations

Instead of adzuki beans, use fruits in the center of the roll. Mangoes or pineapple will work well.

To recreate fish roe, color some sesame seeds with orange food coloring and sprinkle on top of the cut sushi.