Recipes Sides:

Mimi Cheng's Summer Rolls

Mimi Cheng's
Mimi Cheng’s Summer Rolls


  • 1 package of 8.5 inch round rice paper wrappers
  • 4 ounces dried rice vermicelli noodles (cooked and drained according to package directions)
  • 2 cups organic carrots, finely shredded
  • 2 cups organic red cabbage, finely shredded
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves
  • 1 small sprig of fresh cilantro
  • 2 Thai Bird-eye chilies, thinly sliced
  • 1 medium crunchy cucumber, cut into thin matchsticks about 2” long
  • 8 Bibb lettuce leaves, cut in half, stems removed (Romaine works as well)

For the sauce

  • 4 small garlic cloves, minced
  • 1 fresh lime, juiced
  • 1 small sprig of fresh cilantro
  • 0.25 cup of fish sauce
  • 0.25 tablespoon of raw honey (any sweetener of your liking works)
  • 0.25 cup of water

The Prep

1) For the sauce, whisk all the ingredients together. Adjust to your liking. We like the sauce to be very lime forward.

2) In a large saucepot, fill it with water up to about 2 inches. Drop a dot of extra virgin olive oil in the water and warm it. This will be used to dip the rice wrappers in.

3) Set up a good workstation with all the ingredients laid out and easy accessible.

4) Quickly and completely submerge one rice wrapper in the water. The wrapper will continue to soften when you pull it out so don’t linger too long.

5) Lay it flat on a plate. Assemble the lettuce towards the end nearest you. The lettuce helps prevent the other ingredients from ripping the wrapper. Top with some noodles and the rest of the ingredients. Roll it up like a burrito.

6) Set the summer roll in a plate with plastic wrap, covering it to prevent it from drying out while you make the rest. Repeat until you have enough.

Share this Swoon   –  



Subscribe to our newsletter

Get exclusive access to recipes, promotions, videos, and original content.
We'll never share your information.