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.

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