SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE
Steps:
- Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
- Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
- Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
- Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.
Nutrition Facts : Calories 90 calorie, Fat 0 grams, Cholesterol 9 milligrams, Sodium 100 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
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.
SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE
This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy!
Provided by Penuchek
Categories Vegetable
Time 1h15m
Yield 16 appetizers, 16 serving(s)
Number Of Ingredients 27
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
- Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
- Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
- Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
- Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
- Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.
Nutrition Facts : Calories 63.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 6.4, Sodium 279.3, Carbohydrate 11.9, Fiber 1, Sugar 4.7, Protein 1.7
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