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Dive into our Vietnamese Summer Rolls, filled with Oak Spring Farm's vibrant produce, reflecting the bright taste of summer. Our crisp cucumber and cabbage along with aromatic herbs are encased with a variety of other ingredients in delicate rice paper package, making assembly a fun, kid-friendly activity. Easy to make and delightful to eat, these rolls offer a hands-on, flavorful bite of the season.

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Yields1 Serving
Prep Time30 minsTotal Time45 mins

Ingredients

Summer Roll
 12 fresh Oak Spring Farm herbs to your tastes; mint, basil, and cilantro leaves are classic
 1 fresh mango, ripe but on the early end so it's not too juicy, peeled and the fruit cut into thin sticks
 1 large carrot, peeled and julienned (matchstick thickness)
 1 Oak Spring Farm cucumber, peeled and julienned (matchstick thickness)
 8 oz Oak Spring Farm cabbage, thinly sliced
 1 tbsp fish sauce (optional)
 ¼ cup rice vinegar
 1 tbsp dark brown sugar
 4 oz rice vermicelli noodles
 12 large shrimp, peeled and deveined
 salt
 8 large circular rice wrappers, about 8" diameter
 2 tbsp sesame seeds, use black sesame for a more dramatic look
 ¼ cup toasted peanuts, crushed
Dipping Sauce
 ½ cup smooth peanut butter
 1 tbsp soy sauce (if the peanut butter is salted, use low-sodium soy sauce)
 2 tbsp rice vinegar
 1 Oak Spring Farm garlic clove, fine grated or made into a paste
 2 inches of fresh ginger root, fine grated or made into a paste
 ¼ cup boiling water
Tools
 cutting board
 sharp knife
 medium saucepan
 large mixing bowl
 ice
 small mixing bowl

Directions

Prep Ingredients
1

Remove the stems from your fresh herbs. Peel and cut the mango.

2

Peel the carrot, cut it in half lengthwise. Slice each half into 1/8" thick ribbons. Slice each of the ribbons into 1/8" matchsticks.

3

Peel the cucumber, cut it into quarters lengthwise. Trim the seeds off. Slice each quarter into 1/8" thick ribbons. Slice each of the ribbons into 1/8" matchsticks.

4

Remove 4-5 leaves from the cabbage and stack them on top of each other. Then cut the stack into matchstick sized lengths.

5

Heat the rice vinegar for 30 seconds in the microwave. In a small bowl, whisk together the brown sugar, rice vinegar, and fish sauce and add the julienned veggies. Set the bowl of quick pickles aside while you prepare the rest of the ingredients.

6

Bring a pot of water to boil and cook the vermicelli according to the package directions. Fill a large bowl with an ice and water bath to place the noodles into when they are done cooking to stop them from cooking too much and getting mushy. Leave them in the ice bath until you are ready to assemble the summer rolls so the noodles don't all stick together.

7

Poach the shrimp in boiling salted water (should have the salinity of ocean water), until they are pink and just turned opaque. Keep a close eye on them, they will only need a minute or two and will become rubbery if they are cooked too long. Stop them from cooking by dunking them in the ice bath or rinsing them under cold water. Slice them in half lengthwise.

Dipping Sauce
8

Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. If you would like to add some kick, add a few drops of chili oil or some finely minced jalapeno!

Assemble Rolls
9

Fill a wide shallow bowl or pan with warm water. Place a rice wrapper in the water until it is just softened. Using your hands, carefully lay it on a flat surface, a cutting board or plate.

10

Horizontally along the middle of the wrapper, first sprinkle some crushed peanut and sesame seeds. Then, place three pieces of shrimp with the cut side up. On top of that place a few leaves of the fresh herbs. Then, on top of that, place a small handful of the quick pickles and mango, all of the matchsticks aligned horizontally. Finally, place a small handful of vermicelli noodles aligned horizontally. Spoon a little bit of the pickling juice onto the noodles. Make sure to leave about an inch of the wrapper on the left and right side without any filling.

11

Wrapping the summer roll like a burrito, lift the bottom of the wrapper up and over the fillings. Fold the sides in and finish rolling the rest of the wrapper.

Don't worry if your first one is a bit messy, it takes practice to make a tidy summer roll! Here's a quick short showing one way to assemble: https://youtube.com/shorts/4_U3kNhMZOQ?feature=share

At my house, we do the assembly as a family activity at the table. I make a big platter with all the fillings and bring the bowl of warm water to the table. My kids love to dunk the rice wrappers, pick their own fillings and roll them up (they usually need help with the rolling).

Serve immediately with the dipping sauce on the side. Enjoy!

DifficultyBeginner

Ingredients

Summer Roll
 12 fresh Oak Spring Farm herbs to your tastes; mint, basil, and cilantro leaves are classic
 1 fresh mango, ripe but on the early end so it's not too juicy, peeled and the fruit cut into thin sticks
 1 large carrot, peeled and julienned (matchstick thickness)
 1 Oak Spring Farm cucumber, peeled and julienned (matchstick thickness)
 8 oz Oak Spring Farm cabbage, thinly sliced
 1 tbsp fish sauce (optional)
 ¼ cup rice vinegar
 1 tbsp dark brown sugar
 4 oz rice vermicelli noodles
 12 large shrimp, peeled and deveined
 salt
 8 large circular rice wrappers, about 8" diameter
 2 tbsp sesame seeds, use black sesame for a more dramatic look
 ¼ cup toasted peanuts, crushed
Dipping Sauce
 ½ cup smooth peanut butter
 1 tbsp soy sauce (if the peanut butter is salted, use low-sodium soy sauce)
 2 tbsp rice vinegar
 1 Oak Spring Farm garlic clove, fine grated or made into a paste
 2 inches of fresh ginger root, fine grated or made into a paste
 ¼ cup boiling water
Tools
 cutting board
 sharp knife
 medium saucepan
 large mixing bowl
 ice
 small mixing bowl

Directions

Prep Ingredients
1

Remove the stems from your fresh herbs. Peel and cut the mango.

2

Peel the carrot, cut it in half lengthwise. Slice each half into 1/8" thick ribbons. Slice each of the ribbons into 1/8" matchsticks.

3

Peel the cucumber, cut it into quarters lengthwise. Trim the seeds off. Slice each quarter into 1/8" thick ribbons. Slice each of the ribbons into 1/8" matchsticks.

4

Remove 4-5 leaves from the cabbage and stack them on top of each other. Then cut the stack into matchstick sized lengths.

5

Heat the rice vinegar for 30 seconds in the microwave. In a small bowl, whisk together the brown sugar, rice vinegar, and fish sauce and add the julienned veggies. Set the bowl of quick pickles aside while you prepare the rest of the ingredients.

6

Bring a pot of water to boil and cook the vermicelli according to the package directions. Fill a large bowl with an ice and water bath to place the noodles into when they are done cooking to stop them from cooking too much and getting mushy. Leave them in the ice bath until you are ready to assemble the summer rolls so the noodles don't all stick together.

7

Poach the shrimp in boiling salted water (should have the salinity of ocean water), until they are pink and just turned opaque. Keep a close eye on them, they will only need a minute or two and will become rubbery if they are cooked too long. Stop them from cooking by dunking them in the ice bath or rinsing them under cold water. Slice them in half lengthwise.

Dipping Sauce
8

Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. If you would like to add some kick, add a few drops of chili oil or some finely minced jalapeno!

Assemble Rolls
9

Fill a wide shallow bowl or pan with warm water. Place a rice wrapper in the water until it is just softened. Using your hands, carefully lay it on a flat surface, a cutting board or plate.

10

Horizontally along the middle of the wrapper, first sprinkle some crushed peanut and sesame seeds. Then, place three pieces of shrimp with the cut side up. On top of that place a few leaves of the fresh herbs. Then, on top of that, place a small handful of the quick pickles and mango, all of the matchsticks aligned horizontally. Finally, place a small handful of vermicelli noodles aligned horizontally. Spoon a little bit of the pickling juice onto the noodles. Make sure to leave about an inch of the wrapper on the left and right side without any filling.

11

Wrapping the summer roll like a burrito, lift the bottom of the wrapper up and over the fillings. Fold the sides in and finish rolling the rest of the wrapper.

Don't worry if your first one is a bit messy, it takes practice to make a tidy summer roll! Here's a quick short showing one way to assemble: https://youtube.com/shorts/4_U3kNhMZOQ?feature=share

At my house, we do the assembly as a family activity at the table. I make a big platter with all the fillings and bring the bowl of warm water to the table. My kids love to dunk the rice wrappers, pick their own fillings and roll them up (they usually need help with the rolling).

Serve immediately with the dipping sauce on the side. Enjoy!

Vietnamese Summer Rolls