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
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 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
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
VEGETABLE SUMMER ROLLS
Steps:
- Make sauce:
- Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
- Make summer rolls:
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
SUMMER ROLLS
This recipe for summer rolls combines bright, crunchy vegetables and shrimp for an appetizer that's sure to delight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 18
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 saute 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 damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
VIETNAMESE SUMMER ROLLS
These light and healthy Vietnamese summer rolls are filled with cooked prawn & pork, rice noodles, lettuce and fresh herbs for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened and used for the wrappers. Dipped in a peanut sauce, these rolls are a great hot-weather appetizer or light lunch.
Provided by LickThePlateClean
Time 1h
Yield Makes 12 Rolls
Number Of Ingredients 24
Steps:
- Prepare the prawns In a saucepan bring water to a boil with a pinch of salt. Add prawns and simmer for 1 to 2 minutes until pink. Remove prawns and cool in iced water. Peel and cut in 2 parts prawns and then set aside.
- Prepare the pork Heat the oil in a wok over medium heat. Sear pork for 1 to 2 minutes until lightly browned on all sides. When pork cool thinly slice it.
- Wrap and roll! To make the fresh rolls briefly dip a rice paper in a bowl of water until soft (or just wet a little bit the rice paper with your fingers). Remove and place on a dry surface and smoothing it with your fingers.
- Place the lettuce julienne onto the rice paper close to your body with a bit of rice noodles and top with some basil, mint and bean sprouts.
- Add a line of 3 pieces of pork then a line of 2 to 3 pieces of prawns. Fold the 2 sides parallel and roll up tightly, press to seal with a little bit of water.
- PEANUT DIPPING SAUCE Prepare and mix all ingredients in a bowl and stir well. Adjust chili at your convenience and add more Hoisin sauce if you prefer the dipping sauce more salted. (Keep in a fridge for 2 days only)
- Serve the fresh spring rolls with a bowl of peanut sauce on the side.
SUMMER ROLLS
Steps:
- For the summer rolls: Bring a large pot of water to a boil. Add the mai fun noodles and cook until softened, 1 minute. With tongs, lift the noodles out of the water and drain; reserve the hot water for rehydrating the spring roll wrappers.
- Lightly grease a baking sheet or serving platter with oil to prevent the finished summer rolls from sticking. Clear a large work surface in front of you. Along the far end of the surface, line up the spinach, enoki mushrooms, carrots, tofu, mint and mai fun in that order. Set the spring roll wrappers and reserved hot water to one side of you.
- Take one spring roll wrapper and dip it into the hot water; it will soften quickly. As soon as the wrapper softens, lift it from the water and lay it flat and smooth on the work surface. Arrange 3 spinach leaves in a horizontal line across the center of the wrapper, leaving a 1 1/2-inch margin on either end. Top with a few pieces each of enoki and carrots. Place 2 or 3 pieces of tofu above the spinach, so the tofu and spinach lie parallel. Place 4 mint leaves above and parallel to the tofu. Top the carrots and mushrooms with about 1/4 cup of the mai fun.
- Lift the end of the wrapper closest to you up and over the filling, tucking it slightly underneath with your fingertips. Gently shape the roll, giving a gentle tug to keep it taught. Begin rolling toward the back end of the wrapper, then fold the sides in toward the center of the roll to close off the ends. Continue rolling to the end of the wrapper. Place the summer roll on the oiled tray. Repeat to create 12 rolls.
- For the peanut sauce: Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning.
- For the nuoc cham: Whisk together the lime juice, fish sauce, sugar, sriracha, garlic and 3 tablespoons water in a small bowl. Refrigerate until ready to use.
- Serve the summer rolls with the peanut sauce and nuoc cham.
More about "summer rolls recipes"
HOW TO MAKE SUMMER ROLLS | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Cook the shrimp: Bring the water to a boil in a medium saucepan over high heat. Have an ice water bath ready. Add the shrimp to the boiling water and cook for 1 minute. Immediately remove the shrimp with a slotted spoon to the ice water bath. Let sit for 5 minutes, then drain. Slice the shrimp in half horizontally (also known as butterflying) and set aside. Reserve the warm water for cooking the noodles.
- Make the vegetable filling: Whisk the vinegar, sugar, fish sauce, and lime juice together in a large bowl. Add the cucumber, carrot, radishes, and scallion, and toss to combine; set aside.
- Cook the noodles: If the noodles are very long, break them into smaller bits. Return the pan of water from cooking the shrimp to a boil, then turn off the heat, add the noodles, and let sit until tender, about 10 minutes (check the package directions for times). Drain the noodles, transfer them to a bowl, add the sesame oil, and toss to combine; set aside.
- Soften a wrapper: Fill a pie plate halfway with room-temperature water. Immerse 1 wrapper in the water until it softens, about 30 seconds. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and immediately lay it flat on a clean work surface.
BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER ROLLS
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Estimated Reading Time 2 mins
- Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain.
HOW TO THROW AN EASY SUMMER ROLL PARTY | ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
VEGAN SUMMER ROLLS | INCREDIBLY HEALTHY 20 MIN ROLLS
From veganbell.com
5/5 (4)Category LunchCuisine GeneralTotal Time 20 mins
- In a large bowl, add soy sauce + oregano + chili flakes + salt + pepper + 1/2 tablespoon olive oil. Mix well using a spoon.
- In a medium mixing bowl, add peanut butter + garlic + ginger + soy sauce + lemon juice + sugar + salt + pepper + chili oil + warm water. Stir and mix until smooth. Set aside.
- In a large bowl (that isn't shallow), add around 3 cups of warm water. Dip 1 piece of rice paper for 5-6 seconds and immediately remove it from the water. Make sure it doesn't stick to itself.
VEGAN SUMMER ROLLS WITH PEANUT SAUCE - BIANCA ZAPATKA ...
From biancazapatka.com
Estimated Reading Time 7 mins
- Pour boiling water over the rice noodles. Cover and set aside for 5-10 minutes. Then drain and rinse with cold water. (Be sure to read the package instructions as the cooking method of the noodles may vary, depending on brand and type).
- Fill a large bowl or shallow dish with warm water. Dip the rice paper in the warm water briefly to slightly soften, then place it on a large plate. (Please do no over soak! It should be still a bit stiff, as it will continue to soften after you placed it onto the plate).
SUMMER ROLLS + TWO DIPPING SAUCES - THE SIMPLE VEGANISTA
From simple-veganista.com
Estimated Reading Time 7 mins
- Dipping sauces: Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.
- Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.
- Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work.
- On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper and herbs (really any way you want to layer is fine).
VIETNAMESE SUMMER ROLLS WITH SEARED SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 6 mins
- 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.
13 REFRESHING SUMMER ROLL RECIPES TO HELP YOU BEAT THE HEAT
From wideopeneats.com
Estimated Reading Time 6 minsPublished 2018-06-18
- Bahn Mi Spring Rolls. Trade in that French baguette for rice paper with these yummy Bahn Mi Spring rolls. It has all the flavors of Bahn Mi that you know and love packed up into one roll ready to be dipped into a rice vinegar dressing.
- Vietnamese Summer Rolls with Peanut Sauce. If you've ever been to a Vietnamese restaurant you've undoubtedly noticed summer rolls on the menu. They're often served as a cold appetizer and consist of a protein along with veggies, fresh herbs, and sometimes rice noodles.
- Crab Avocado Summer Roll with Spicy Dipping Sauce. My stomach is grumbling just thinking about these spicy, savory rolls. A blend of my two favorite Asian cuisines Vietnamese and Thai cuisine, crab meat, cool persian cucumbers, julienned carrots, and creamy avocado slices are tucked snuggly into rice paper wrappers with a spicy cayenne red sauce for pairing.
- Sriracha Salmon Summer Rolls. Sriracha lovers rejoice because there's an easy summer roll recipe waiting for you. Rather than spend time preparing sriracha salmon and letting it cool, this recipe takes a shortcut and uses a pre-made salmon pouch instead.
- Smoked Salmon and Avocado. Smoked salmon and avocado are a winning combination to stuff inside a summer roll, just ask the folks over at i am a food blog.
- Avocado Veggie Spring Rolls with Thai Mango Sauce. The tropical flair added to the summer roll in this recipe is simply too good to pass up. Not too mention all the fixings!
- Pulled Jackfruit Summer Rolls. Jackfruit may not be your typical summer roll ingredient, but it's perfect for them nonetheless. Flavor it like pork or do what this tantalizing recipe does and give it an Asian flair with white miso, soy sauce, coconut milk, garlic cloves, and a pinch of spices.
- Caramelized Pork Summer Roll. If jackfruit isn't cutting it for you and you want the real thing, give this recipe a whirl. In a medium bowl, prepare your peanut butter hoisin sauce for dipping, then caramelize the pork in a skillet of sugar and fish sauce until it's nice and sticky.
- BLT Summer Rolls with Avocado Dipping Sauce. Craving a BLT, but not all the heavy bread? Don't let bread weigh you down this summer. Trade it in for rice paper wrappers instead.
- Lemongrass Chicken Summer Rolls. Umami, meet the chicken lemongrass summer roll. Its got the protein boost you want with the Asian flavors you crave.
SUMMER ROLLS WITH ZESTY SAUCE - NEST AND GLOW
From nestandglow.com
Estimated Reading Time 3 mins
- Chop all fruit and vegetables into thin strips as they work best for summer rolls when thin, apart from small fruit like berries.
- Place rice paper flat on a board and then add thin slices of fruit and vegetables on 1/3 of the paper at an edge.
VIETNAMESE SUMMER ROLLS RECIPE | BON APPéTIT
From bonappetit.com
- 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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