Vegetable summer rolls with chile-lime dipping sauce from Food & Wine Magazine, June 2010 (page 57)

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Notes about this recipe

  • Barb_N on July 22, 2019

    I ad-libbed the filling based on personal preference and what was in the fridge - for herbs I used basil, mint and cilantro; for veg julienned carrots, scallions and cucumber, and for protein seasoned tofu and shrimp. I used brown rice vermicelli noodles. I fully intended to follow the dipping sauce recipe but had run out of fish sauce - lime juice, rice vinegar, chile garlic sauce and agave made a serviceable substitute.

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Reviews about this recipe

  • Lisa Is Cooking

    ...the pale, white, chewy rice paper wrappers are filled with bright, colorful, crunchy vegetables, and they're mild tasting until dipped in the chile lime sauce.

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