Keos Summer Rolls Recipes

SUMMER ROLLS

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.

KEO'S SUMMER ROLLS

Steps:

• On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.
• Halve shrimp, lengthwise.
• Add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito).
• Fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito).
• Seal with a little more lukewarm water.
• Repeat for remaining rolls.
• Serve whole of cut into halves at an angle.
• Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.

WONDERFUL HOMEMADE KAISER ROLLS!

Steps:

• Beat egg whites until stiff.
• Set aside.
• Combine yeast and warm water, and let sit about 5 minutes.
• Add shortening, sugar, salt and 3 cups of the flour.
• Beat with dough whisk or heavy spoon for 2 minutes.
• Fold egg whites into yeast mixture.
• Gradually add flour 1/4 cup at a time, until dough comes together and begins to pull away from bowl.
• Turn onto a floured surface.
• Knead, adding more flour as needed, for 8-10 minutes, until smooth and pliable w/ bubbles.
• Place in a lightly oiled bowl, turn to coat, and cover with damp towel.
• Let rise until double, about 1 hour.
• Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface.
• Divide dough into 18 equal pieces.
• Use rolling pin to flatten each piece into a 7 inch circle.
• Fold left side to center to form a flap.
• Fold next side into center.
• Repeat all the way around 4 times to make overlapping flaps.
• Lift the first flap to ease the last flap underneath.
• Press center to seal the dough.
• Takes some work, but they look pretty when you get the technique down!
• Place rolls upside down on a well-greased baking sheet, 3 inches apart to help them keep their shape.
• Let rise 30 minutes, turn right side up, let rise 15 more minutes.
• Preheat oven to 425.
• Put a shallow pan on the bottom shelf of oven.
• Lightly brush the rolls with egg wash.
• Sprinkle with poppy or caraway seeds or coarse salt.
• Place 1 cup of ice cubes in the heated pan in oven.
• Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190).
• Remove and cool on racks.

KAISER ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

VIETNAMESE SUMMER ROLLS

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.