Summer Rice Paper Rolls with Vietnamese Nuoc Cham (Dipping Sauce)

This dish is ALL about the dipping sauce. I modified it making it vegan friendly by substituting the fermented fish sauce ( nam pla ) with a few household items. This is not really traditional but who cares, it tastes good.

Faux Nuoc Cham
1/2 cup fresh lime juice
1/4 cup soy sauce
1/4 cup white sugar
1 heaping tablespoon brown sugar
1 tablespoon of seasoned rice vinegar
2 teaspoons of minced garlic
1 teaspoon minced jalepeño
1 tablespoon sirachi sauce
1 teaspoon worchestershire
1 tbsp peanut butter
1/2 teaspoon sea salt
1/4 cup chopped cilantro
1 tbsp cornstarch 2 tbsp cold water, mixed.
(if you have some nori or kelp you can throw a little in to give it a fishier taste)


Set aside half of the chopped cilantro. Put the rest of the ingredients EXCEPT cornstarch and water in a food processor and run for 30 seconds. Transfer to a saucepan and heat over med-high heat. When simmering add cornstarch and water mixture. It should start to thicken right away. As soon as it does remove from the heat completely and continue to stir, add in the rest of the cilantro . Cool and serve at room temperature or chilled.

Rice Paper Rolls

package of rice paper rounds
1/2 an avocado sliced
1/4 block of firm tofu sliced into sticks
matchstick carrots
match stick cucumber
green onions sliced lengthways
lettuce shredded
5 or 6 Tbsp soy sauce
1 tbsp vegetable oil
1 tbsp sesame oil

Heat the two oils over med high heat. Sauté tofu strips until soft and chewy. Remove from heat and toss with soya sauce  in small bowl. Set aside.

Soak rice paper in large bowl of warm water for a few seconds until soft and slippery.
Assemble a few pieces each of all ingredients and roll up tight tucking both ends in as you roll.