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
VIETNAMESE SUMMER ROLLS
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don't overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 16 rolls
Number Of Ingredients 14
Steps:
- Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 861 milligrams, Sugar 2 grams
VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE
Provided by Corinne Trang
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
- Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
- To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
- In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.
VIETNAMESE PRAWN SUMMER ROLLS
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Yield Makes 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 74 calories, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
VIETNAMESE SUMMER ROLLS
Vietnamese summer rollswith sweet, piquant dipping sauce areeasier to make than you'd think; they're moreabout assembly than fancy techniques.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
- Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with sweet and sour dipping sauce.
VIETNAMESE SUMMER ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield about 10 or 12 rolls
Number Of Ingredients 13
Steps:
- Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use.
- Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use.
- Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
- Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
- Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
- Serve with soy sauce for dipping.
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VIETNAMESE SUMMER ROLLS WITH SEARED SHRIMP - THE WOKS …
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5/5 (10)Total Time 1 hrCategory Appetizers And SnacksCalories 139 per serving
- Start by making the peanut dipping sauce. Combine the peanut butter and hot water until smooth. Then stir in the rest of the sauce ingredients. Set aside.
- Toss the shrimp with salt and pepper to taste. Heat a cast iron skillet over high heat until smoking. Sear the shrimp, tossing once or twice, until they are pink and just cooked through, about 2 minutes. Set aside.
- Whisk together the garlic, sugar, fish sauce, and lime juice in a large bowl. Toss in the bean sprouts, carrot, and scallions, and set aside.
- Boil the rice noodles according to the package instructions. Drain thoroughly and rinse under cold water. Set aside.
VIETNAMESE SUMMER ROLLS RECIPE | BON APPéTIT
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4.5/5 (19)Servings 12
- Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
- Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange 3 shrimp halves across center of round. Top with some leaves of each herb, then daikon sprouts (if using), cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls. DO AHEAD Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate.
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