Cucumber Summer Rolls Recipes

CUCUMBER SUMMER ROLLS

Steps:

• Slice cucumbers paper-thin lengthwise with a mandoline. Set aside.
• Heat olive oil in a large saute pan over medium-high heat. Add shrimp, 1 tablespoon mirin, and 1 tablespoon vinegar; cook until shrimp are pink and opaque, and liquid is reduced. Set aside.
• Bring a medium saucepan of water to a boil over medium-high heat. Add vermicelli and salt, and cook until noodles are tender, about 3 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl, and toss with remaining tablespoon mirin and tablespoon vinegar.
• Lay a cucumber strip flat on a work surface. Straighten shrimp slightly by pulling the ends. Place a small bundle of noodles on top of a large basil leaf; place at one end of cucumber. Top with a shrimp, and roll cucumber around it tightly. Secure roll with a toothpick. Repeat with remaining ingredients. Serve with cucumber-peanut sauce.

VEGETARIAN SUMMER ROLLS

Steps:

• Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
• Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
• Fold bottom of wrapper tightly over fillings.
• Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

CUCUMBER ROLLS

Steps:

• In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

CUCUMBER ROLLS RECIPE BY TASTY

Steps:

• In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper.
• Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
• Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
• Spread a small spoonful of filling over a cucumber slice.
• Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
• Enjoy!

VIETNAMESE PRAWN SUMMER ROLLS

Steps:

• Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
• Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients - once you start, you will need everything to hand.
• When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft - about 10-15 secs - then drain on a tea towel.
• Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
• Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don't overfill the pancakes or they will be hard to roll.
• Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
• When you're about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
• Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.