SUMMER ROLLS INGREDIENTS 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.

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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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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