Market vegetable rice paper rolls with Yuzu sauce

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Ingredients (9)

  • 1 package rice paper
  • 1 bunch fresh Thai basil
  • 1 medium size cucumber, sliced thin
  • 10 fresh breakfast radish, sliced thin
  • 4 large read leaf lettuce leaves
  • 1⁄4 cup rice wine vinegar
  • 2 tablespoons sugar
  • Pinch crushed red pepper
  • 2 tablespoons srirachi sauce


Hi everyone. As the chef of ZINC and CHOW in New Haven, CT, I constantly have requests for this particular recipe. Check it out and let me know what you think!


  1. 1Mix sliced cucumber and radish together, add rice vinegar, sugar, crushed red pepper and srirachi together. Let sit for 10 minutes.
  2. 2Place two rice paper sheets in warm water and let paper become soft, 1 minute.
  3. 3Remove from water and place on a clean surface. Add red leaf lettuce, cucumber and radish (no liquid), and Thai basil.
  4. 4Begin to fold rice paper left and right sides in, like you were going to roll a cigar.
  5. 5Next at the bottom fold over the rice paper on the ingredients, begin to form the cigar, trying to keep it tight.
  6. 6When finished let the roll rest for a minute, so it absorbs all of the water.
  7. 7Serve with the Yuzu Dipping Sauce.
    Sauce: 1 teaspoon chopped fresh garlic, 4 tablespoons sugar, 1/8 cup rice wine vinegar, 1/8 cup soy sauce, Pinch ground black pepper, 1/8 cup Yuzu sauce
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