Summer Rolls / Lettuce Wraps

Summer Rolls / Lettuce Wraps

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Summer Rolls / Lettuce Wraps

Serves 4 to 6

  • 3 oz. Dried Rice Vermicelli Noodles
  • 1 ea. Eggplant
  • 1 ea. Small Zucchini
  • 1 ea. Yellow Squash
  • 1 ea. Red Pepper
  • 12 ea. Shiitake Mushrooms
  • 1 cup Carrots, peeled and julienned
  • 1 head Boston or Leaf Lettuce
  • 1 pack Rice Papers
  • 1/4 cup Sweet Chili Sauce
  1. Soak the rice noodles in warm water until rehydrated and softened, about 15 minutes. Drain and place in boiling water for 3-5 seconds, strain and cool. In a bowl, mix with sweet chili sauce and reserve.
  2. Slice the eggplant, zucchini, yellow squash and red pepper. Remove stems from shiitake mushrooms and place with sliced vegetables in a bowl. Sprinkle with oil and salt and pepper.
  3. Grill vegetables on a hot grill, and allow to cool. Cut into half-inch strips.
  4. In a 9-inch pie pan, add one inch of lukewarm water. Soak a couple of wrappers at a time until pliable. Place a soaked wrapper on a clean kitchen towel, add a small piece of lettuce, some grilled vegetables, julienne carrots and some vermicelli noodles. Be careful not to over fill. Fold over the left and right sides and roll tightly until the end of the wrapper. Repeat with remaining wrappers.
  5. Serve with peanut or fish dipping sauce, or extra sweet chili sauce.

*Some julienne fresh mint adds a nice dimension of fresh flavor to your wraps. Rolls can be made ahead of time and wrapped in a damp towel or plastic wrap until ready to use.

Peanut Sauce

  • 1/2 T Vegetable Oil
  • 2 ea. Cloves of Garlic, minced
  • 1 ea. Jalapeno or other Spicy Chili Pepper, seeded and minced
  • 1/4 cup Unsalted Peanuts
  • 1/2 cup Coconut Milk
  • 1 T Hoisin Sauce (optional)
  • 1/4 cup Peanut Butter
  • 2 T Fish Sauce
  • 1 T Sugar
  1. Heat the vegetable oil in a small saut pan on medium heat. Add the garlic and jalapeno and cook for a few minutes. Add the peanuts and cook until they start to brown. Be careful not to burn them. 
  2. Add remaining ingredients and bring to a simmer for a couple of minutes.
  3. Place in a blender or food processor and process until smooth. Adjust seasoning and consistency and serve at room temperature.

Fish Dipping Sauce

Serves 4

  • 1/4 cup Sugar
  • 1/4 cup Water
  • 1/3 cup Fish Sauce
  • 3 or 4 ea. Limes, juiced
  • 1 ea. Garlic Clove, minced
  • 1 ea. Red Thai Chili or similar pepper, sliced on bias
  • 1 ea. Small Shallot, minced
  1. Combine all ingredients in a bowl and mix well. More sugar or lime juice may be added to taste.

*Fish sauce, also known as nuoc mam, can be found at most Asian markets and some supermarkets.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

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