Summer rolls, also known as fresh spring rolls or rice paper rolls, are a popular and refreshing dish commonly found in various Asian cuisines, particularly in countries like Vietnam, Thailand, and Indonesia. These rolls are a light and healthy option often enjoyed as an appetizer, snack, or even a main course during the warmer months.
Vegetarian summer rolls primarily consist of fresh and vibrant ingredients. The core components typically includes
– Rice paper wrappers: Thin, translucent sheets made from rice flour, water, and salt.
– Vegetables: A variety of colorful vegetables like lettuce, cucumber, bell peppers, carrots, and herbs such as mint, basil, and cilantro.
– Rice vermicelli noodles: Thin, delicate noodles that are usually cooked and then cooled before being used as a filling.
– Tofu or other plant-based protein (optional): Sliced or cubed tofu, or other protein alternatives.
In my recipe I am using pickled carrots and cucumber to give a tangy kick to the overall flavor. If you wish, mix a teaspoon of chili oil in your noddles before using them in the rolls. I love it! (Jaimin don’t)
Happy Rolling!
Summer Rolls
Ingredients
- 6 rice paper
- 2 carrots, julienned pickled (optional)
- 1 cucumber, thick julienned pickled (optional)
- 1 red bell pepper, julienned
- 1/2 sweet onion, sliced
- 1 cup cooked vermicelli noddles
- 5-6 Lettuces leaves ribs removed
- 10-12 mint leaves
- 1 tsp sesame oil
- peanut sauce for serving
Pickled Carrots and Cucumber
- 2 medium carrots, julienned
- 1 cucumber, thick julienned
- 1/2 c water
- 1/2 c white vinegar
- 2 tbsp sugar
- 2 tsp kosher salt
- 1/2 tbsp black peppercorns
- 2 bay. leaves
Spicy Peanut Sauce
- 1/2 c peanut butter, smooth
- 1/4 c low sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp white vinger
- 2 tbsp sambal olek
- 3 tbsp honey
- 1 glove of garlic
- 1 inch ginger
- 1/3 c water
Instructions
- Cook the rice noddles as per the packet instructions, drain and season with sesame oil.
- On a clean work top place a clean cloth to roll the rolls on.
- Fill a shallow bowl about a third inch of water to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds, flip and dip for another 2 seconds and place it on the prepared cloth.
- Starting with the side closest to you, place a lettuce leaf followed by noddles and carrots.
- Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
- Next place the peppers, cucumber, onion, and mint leaves beside covered roll.
- Continue rolling until all the filling is rolled into the rice paper wrapper.
- Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
- Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
- Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut sauce.
Pickled Carrots and Cucumber
- Peel and cut the carrots and cucumber into thin sticks, about 1/4-inch thick. Fill the two clean mason jars with the sticks.
- Screw on the lid tightly and allow to cool to room temperature, about 1 hour. Refrigerate 24 hours before using.
Spicy Peanut Sauce
- Mix all the ingredients in a high speed blender until smooth.
- Refrigerate (good for a week) if not using immediately.
