BEST SUMMER ROLL RECIPE RECIPES

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BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER ROLLS



Best Summer Rolls Recipe - How To Make Summer Rolls image

No need to wait for summer to enjoy these bad boys! Brimming with shrimp, carrot, cucumbers, cabbage, and fresh herbs AND paired with a peanut dipping sauce, these will disappear right away at any party or gathering. They're incredibly refreshing!

Provided by DELISH.COM

Categories     dairy-free    date night    dinner party    spring    appetizers    snack

Total Time 1 hours 20 minutes

Prep Time 1 hours

Cook Time 0S

Yield 8

Number Of Ingredients 19

3 oz.

rice vermicelli noodles

12

large shrimp. peeled and deveined 

1

large carrot, julienned

2

Persian cucumbers, julienned 

8 oz.

Napa cabbage, thinly sliced 

1 tbsp.

fish sauce

1 tbsp.

brown sugar

1/4 c.

rice vinegar

12

large rice paper sheets

2 tbsp.

black sesame seeds

12

fresh mint leaves

12

fresh basil leaves

1/2 c.

smooth peanut butter 

1 tbsp.

low-sodium soy sauce 

2 tbsp.

rice vinegar

1

clove garlic, grated

1 tbsp.

freshly grated ginger

4 tbsp.

boiling water

1/4 c.

crushed, toasted peanuts, for serving

Steps:

  • Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths. Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise. In a medium bowl, mix noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar; toss gently to combine. To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you. Place some of the vegetable filling horizontally in center of sheet, top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold corner point facing you up over filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Repeat with remaining sheets. Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. Top with peanuts and sesame seeds and serve alongside rolls.

BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER ROLLS



Best Summer Rolls Recipe - How to Make Summer Rolls image

This vegetarian summer rolls recipe makes the perfect healthy appetizer or light dinner, with a flavorful soy dipping sauce that's a major crowd-pleaser.

Provided by The Good Housekeeping Test Kitchen

Categories     appetizers    side dish    snack

Total Time 30 minutes

Prep Time 0S

Cook Time 0S

Yield 16 servings

Number Of Ingredients 16

1 1/2 tbsp.

lime juice

1 tbsp.

rice vinegar

1 1/2 tsp.

low sodium soy sauce

1 tsp.

water

1

scallion, green part only, thinly sliced

1/2 tsp.

maple syrup

1/4 tsp.

red pepper flakes

8

rice paper (spring roll) wrappers

1 1/2 c.

baby greens (we used pac choi)

1

ripe avocado, sliced

1

scallion, cut into 4-in. matchsticks

1/4

pineapple, peeled and cut into 4-in. matchsticks

1/2

English cucumber, cut into 4-in. matchsticks

4 oz.

green beans, trimmed and blanched

1/4 c.

fresh mint leaves

1/2 c.

pea shoots (about 1 oz)

Steps:

  • Make the sauce: In bowl, whisk together all ingredients.  Assemble rolls: Fill pie plate or large bowl with warm water. Working quickly with one rice paper wrapper at a time, submerge in warm water until pliable, about 20 sec. Place on cutting board and arrange some of each filling ingredient in center. Fold wrapper sides in to seal, then fold base over filling and roll up to seal, being careful not to tear wrapper. Repeat with remaining wrappers and filling. Cut each roll in half and serve with dipping sauce.

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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.
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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.
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