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Vietnamese Cold Rolls

HG Cooks

Vietnamese Cold Rolls

Recipe by Rosedale's Finest

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.


  • 2 ounces rice vermicelli noodles

  • 8 rice wrappers (8.5 inch diameter)

  • 8 pieces sliced tofu

  • ½ red bell pepper, cut julienne style

  • 2 baby cucumbers, cut julienne style

  • ¼ mango, cut julienne style

  • 2-3 tbsp pickled carrots, cut julienne style

  • 1 ⅓ tbsp chopped fresh coriander leaves

  • 3 tbsp chopped fresh mint leaves

  • 2 leaves lettuce, chopped

For 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


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

  • 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.

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

  • Mix other sauce ingredients together and add in water.

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