BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER ROLLS
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
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 - NYT COOKING
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
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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VIETNAMESE SUMMER ROLLS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine vietnamese
Calories 367 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine vietnamese
Calories 367 per serving
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Total Time 50 minutes
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- Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.
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Total Time 30 minutes
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