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Super Bowl XXXIX


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New York, NY 10010
212 929 1800

Vietnamese Imperial Rolls Wrapped in Lettuce
Chef Patricia Yeo of Sapa – New York, NY
Adapted by StarChefs

Yield: 12 Servings


  • 1 onion, finely diced
  • 2 Tablespoons vegetable oil
  • 1 cup ground pork or chicken
  • 1 cup chopped shrimp
  • ½ cup julienned shiitake mushrooms
  • ½ cup mung bean noodles
  • ½ cup Napa cabbage, finely julienned
  • ¼ cup fish sauce
  • 2 Tablespoons sambal or red chili paste
  • Salt and pepper
  • 12 rice paper wrappers
  • 3 cups peanut oil, for deep frying
  • 12 Boston lettuce leaves
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons chopped fresh mint
  • Nuoc cham (Vietnamese hot sauce) or other dipping sauce

In a large skillet, heat oil over high heat. Sauté onion until caramelized, about 5-7 minutes. Remove from heat and cool.

In a large bowl combine caramelized onion with ground meat, chopped shrimp, mushrooms, mung bean noodles, cabbage, fish sauce, sambal, salt and pepper.

Soak the rice paper wrappers in warm water to soften. Set wrappers on a flat work surface. Place about 1 teaspoon of filing in the center of the rice paper. Fold opposite ends of the paper toward the center, then roll up the paper from one of the open sides. In a large pot heat 3 cups of peanut oil to 375°F. Fry the imperial rolls for 4 minutes or until golden brown. Set on paper towels to drain.

Serve rolls wrapped in lettuce leaves, garnished with chopped cilantro and mint. Use nuoc cham for dipping.

Wine Pairing:

A refreshing Riesling such as the Bonny Doon Pacific Rim Dry Riesling 2003



  Published: January 2005