SUMMER ROLES RECIPES

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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.

VIETNAMESE SUMMER ROLLS RECIPE - NYT COOKING



Vietnamese Summer Rolls Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 16 rolls

Number Of Ingredients 14

16 6-inch rounds rice paper
8 leaves lettuce, washed, dried and torn or chopped
2 cups cooked rice vermicelli, rinsed and drained
1 cup shredded peeled carrots
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
1/2 cup fish sauce
1 tablespoon sugar, or to taste
1 tablespoon peeled and minced fresh ginger
1 teaspoon Vietnamese chili-garlic paste, or to taste, or chopped fresh chilies to taste
Salt and black pepper to taste
Lime wedges

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//schema.org, Calories 367, UnsaturatedFatContent 4 grams, CarbohydrateContent 57 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 15 grams, SaturatedFatContent 3 grams, SodiumContent 861 milligrams, SugarContent 2 grams

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