SUMMER ROLS 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.

More about "summer rols recipes"

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
  • 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.
See details


SUMMER ROLLS RECIPE | MYRECIPES
NOTES: Serve these rolls with a purchased peanut sauce for dipping.Prep and cook time: 45 minutes
From myrecipes.com
Reviews 4
Total Time 45 minutes
Calories 606 calories per serving
  • Offer platter of fillings for diners to assemble their own summer rolls, with remaining fish sauce mixture alongside for dipping. To roll, add desired fillings in a strip across center of a wrapper; fold in sides over filling, then roll up tightly from the edge closest to you, like a burrito.
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BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER ROLLS
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.
From goodhousekeeping.com
Total Time 30 minutes
Category appetizers, side dish, snack
  • 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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VIETNAMESE SUMMER ROLLS RECIPE | BON APPÉTIT
Vietnamese Summer Rolls Recipe
From bonappetit.com
Reviews 4.4
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From epicurious.com
Reviews 3.8
Total Time 1 hr
  • Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
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12 SUMMER ROLLS | ALLRECIPES
Feb 18, 2020 · This twist on classic Vietnamese summer rolls is perfect for hot months of the year. Spring Rolls with Coconut Peanut Sauce Credit: Charityfaith View Recipe Carrot, bell pepper, cucumber, and shredded red cabbage are rolled into rice wrappers and served with a peanut sauce. Reviewer tawnyaluna says, "Made these and they were wonderful!
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HOW TO MAKE SUMMER ROLLS | KITCHN
May 01, 2019 · Roll up the summer roll: Fold the top and bottom of the wrapper over the filling. Fold the left side over the shrimp and continue rolling tightly to the right until it's closed and snug. Place it on a baking sheet seam-side down and cover with a damp towel. Repeat with the remaining wrappers and filling, adding more water to the pie dish as needed.
From thekitchn.com
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Apr 03, 2020 · Summer Rolls Summer Rolls recipe made of rice noodles, lettuce, carrots, shrimp and served with peanut sauce. This Vietnamese appetizer is so healthy and delicious. Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Ingredients water for boiling 4 oz. (115 g) rice noodles or rice vermicelli (or Maifun rice noodles)
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May 01, 2019 · Summer rolls are also surprisingly easy to make at home. Yes, you should probably sit down and read through the directions before you start, and maybe the first roll or two will be a bit flimsy (but no less tasty), but soon you’ll be filling rice paper wrappers with cool and fresh fillings before every summer cookout.
From thekitchn.com
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Aug 19, 2021 · The tropical flair added to the summer roll in this recipe is simply too good to pass up. Not too mention all the fixings! Stuffed with a heaping of avocados, bell pepper, lettuce, carrots, cucumber, fresh cilantro leaves, and fresh mint leaves, the sweet and spicy Thai mango dipping sauce is like the icing on the cake.
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