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  • How to make Vietnamese cold rolls
  • Post author
    Martha Grace McKimm

How to make Vietnamese cold rolls

How to make Vietnamese cold rolls

Let's Roll

If you haven't made cold rolls before, consider now as your starting point. Packed with bright, fresh flavours and served with an insanely addictive dipping sauce, they also take just minutes to make. We asked Jameson Watermulder, owner of Rosedale's Finest, for his recipe. His Toronto boutique grocery store is getting plenty of buzz about its next level takeout and made-to-order items such as duck pizza and green curry cauliflower, so if anyone knows how to master the cold roll, it's Jameson. Serve them as apps with a cold Riesling or Sauvignon Blanc, or pack them for a healthy lunch or on-the-go snack.

Rosedale's Finest Cold Rolls

Ingredients

2 ounces rice vermicelli noodles

8 rice wrappers (8.5 inch diameter)  

8 pieces sliced tofu

1/2 red bell pepper, cut julienne style

2 baby cucumbers, cut julienne style

1/4 mango, cut julienne style

2-3 tablespoons pickled carrots, cut julienne style

1 1/3 tablespoons chopped fresh coriander leaves 

3 tablespoons chopped fresh mint leaves  

2 leaves lettuce, chopped

Dipping Sauce

1 cup water

1/4 cup vinegar

1/8 cup fresh lemon juice

3 cloves garlic, minced

3/4 tbsp Salt

1/2 tbsp Sambal Oelek Sauce

1/4 cup white sugar

2 tbsp hoisin sauce

Instructions

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, then drain.

  2. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the center, place 1 tofu slice, a handful of vermicelli, coriander, mint, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

  3. For the dipping sauce, bring water and sugar to a boil for 7 minutes. Turn off and let cool.

  4. Mix other sauce ingredients together and add in water.

A Modern Tablescape: Modern Twist silicone placemats, Hering Berlin Soda dinner plate and dipping bowls, Ichendorf all-purpose glasses, SFERRA linen napkin, Cutipol fork, Sabre resin teaspoon, Rablabs Agate coaster
  • Post author
    Martha Grace McKimm