SUMMER ROLLS
Summer Rolls recipe made of rice noodles, lettuce, carrots, shrimp and served with peanut sauce. This Vietnamese appetizer is so healthy and delicious.
Provided by Rasa Malaysia
Categories Appetizer Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
- Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
- In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
- Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
- To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
- Place the rice noodles on the bottom part of the rice paper.
- Add the sliced lettuce and carrots.
- Place 3 shrimp halves on top.
- Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
- Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
- Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.
Nutrition Facts : Calories 132 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6, Sodium 403 milligrams sodium, Sugar 4 grams sugar
SARA'S SUMMER ROLLS
"My daughter, Sara, saw Elmo make summer rolls on a Sesame Street DVD and wanted to try them. I tweaked this recipe a bit to suit her tastes. She assembled them-and loved them." -Beth McGee, Pinckney, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken is no longer pink. Set aside., In a large saucepan, bring 8 cups water to a boil. Add the bean sprouts, peas and carrot; cover and boil for 3-4 minutes or just until tender. Drain and immediately place vegetables in ice water. Drain and pat dry. Cook rice noodles according to package directions; drain., Soak a spring roll wrapper in cool water for 30 seconds; place on a flat surface and pat dry. Place 1 heaping tablespoonful of chicken down the center of the wrapper; top with a scant 3 tablespoons vegetable mixture. Top with noodles and cabbage., Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a plate. Repeat. Cover with damp paper towels until serving. Cut summer rolls in half.
Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 283mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
CRAB SUMMER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 summer rolls
Number Of Ingredients 12
Steps:
- For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
- For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
- Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.
Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
CHICKEN SALAD SUMMER ROLLS
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Provided by Chef John
Time 1h10m
Yield 3
Number Of Ingredients 20
Steps:
- Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
- Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
- Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g
SARA'S HERB ROLLS (BREAD MACHINE)
I made these finner last night to go with my pumpkin soup (http://www.recipezaar.com/315583). They were delicious, and the smell while they were cooking was divine! Cooking time includes bread machine, and rising time.
Provided by Sara 76
Categories Breads
Time 2h
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Add flour, milk powder, yeast, olive oil, and water to your bread machine, and set to the "dough" setting. When your machine beeps, add the cheese, herbs and garlic.
- When dough is ready, divide into 18 pieces, shape into rolls, and arrange on a greased oven tray. Spray a piece of cling wrap with olive oil, and place over top of rolls. Sit in a warm place, and allow to rise (around 15-20 minutes).
- Bake at 180C for around 20 minutes, or until golden brown.
More about "saras summer rolls recipes"
12 SUMMER ROLLS - ALLRECIPES
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Estimated Reading Time 4 mins
- Vietnamese Fresh Spring Rolls. "These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill," says reviewer CAKEBAKER61. "
- Fresh Spring Rolls With Thai Dipping Sauce. Reviewer MOLLE888 says, "I have never worked with rice wrappers before. I was surprised at how pliable they were.
- Vietnamese Salad Rolls. Recipe creator Claudine describes this recipe as, "A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil.
- Thai Basil Rolls with Hoisin-Peanut Sauce. Shrimp and pork are layered with rice noodles, bean sprouts, and herbs and rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce.
- Thai Chicken Spring Rolls. "This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree.
- Vietnamese Spring Rolls With Dipping Sauce. Reviewer merlion says, "Very refreshing and the dipping sauce is tasty!" These rolls are perfect for beating the heat — poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper.
- Vietnamese Spring Rolls. "Easy and oh so good," says reviewer Love2Cook. "I'll be making a lot of these. Can't wait to try other combinations of ingredients."
- Lemon Grass and Chicken Summer Rolls. "These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats," says recipe creator Seattle Dad.
- Spring Rolls with Coconut Peanut Sauce. Carrot, bell pepper, cucumber, and shredded red cabbage are rolled into rice wrappers and served with a peanut sauce.
- Chef John's Fresh Spring Rolls. Learn Chef John's technique for making summer rolls or fresh spring rolls: "I love the 'authentic' spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant.
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