SUMMER ROLL PAPER RECIPES

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

Ingredients

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.

VIETNAMESE SUMMER ROLLS RECIPE | BON APPÉTIT

Vietnamese Summer Rolls Recipe | Bon Appétit image

Vietnamese Summer Rolls Recipe

Provided by The Bon Appétit Test Kitchen

Yield makes 12 Servings

Number Of Ingredients 14

Ingredients

1/2 cup fresh lime juice
3 tablespoons fish sauce (such as nam pla or nuoc nam)
3 tablespoons sugar
2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
4 ounces bean thread noodles (cellophane or transparent noodles)
12 8'-9' rice paper roundst
18 cooked medium shrimp (about 10 ounces), peeled, deveined, halved lengthwise
1 cup fresh basil leavest
1 cup fresh cilantro leaves plus 1 tablespoon chopped
1 cup fresh mint leaves
1 cup daikon sprouts, optional*
1 cup English hothouse cucumber, cut into matchstick-size pieces
1 cup carrot, cut into matchstick-size pieces
12 small green or red lettuce leaves

Steps:

Mix all ingredients in a medium bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.
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.
To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

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