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Homemade Summer Rolls With Jalapeno Lemon Sauce


  • 3 ounces Vietnamese cellophane noodles, cooked according to package directions

  • 20~ round rice paper wrappers

  • 2 large handfuls of cilantro

  • 1 bell pepper sliced into long, thin strips

  • 2 avocado sliced into cubes

  • 2 handfuls of perilla leaves

  • 1 large cucumber in julienne strips

  • 2 handfuls of chives

  • 2 handfuls of alfalfa sprouts

  • 2 handfuls of watercress

  • 2 pounds of beef, shrimp, or chicken

Jalapeno Lemon Sauce:

  • 5 lemons seeded and juiced

  • 2 jalapenos seeded and coarsely chopped

  • 1-2 tablespoons of fish sauce

  • 1 teaspoon sugar

  • 1 handful cilantro

  • 1 teaspoon red chili paste (optional)

  • 1 teaspoon minced garlic (optional)

Jalapeno Lemon Sauce Directions:

In a blender, puree the lemon juice, fish sauce, sugar, jalapenos, cilantro, and optional chili paste/garlic until combined. Pour into a small bowl and serve with the summer rolls.

Summer Roll Directions:

Toss the vegetables and meat together, making sure they’re mixed well.

Pour 2 to 3 cups of hot water into a large, shallow bowl. Immerse the rice paper wraps into the hot water on at a time to soften them.

To make the rolls, lay your rice paper wrapper on a flat plate. Add your vegetable mixture and cellophane in the center (be careful not to overstuff!). Fold in the left and right sides of the wrapper forming a roll and tuck the outer edges inside. Repeat the process until you’re finished making all your rolls. Arrange the completed summer rolls on a platter and cover with a damp paper towel. When ready to serve, add the desired amount of sauce on top or inside your summer rolls.


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