We had Vietnamese banh mi for dinner last night which led me to crave Vietnamese summer rolls. The rolls were perfect for today because it was 85 degrees! A light lunch or appetizer, these rolls are refreshing and satisfying to eat. Low in fat and customizable to what crispy veggies you have in the fridge. You can even make these vegetarian by subbing in mushrooms or marinated tofu. A dipping sauce is a must since these rolls depend only on its ingredients for flavor.
What you need:
Rice paper rounds (found in dry noodle aisle of Asian supermarket)
Large dish of warm water to dip rice paper rounds
Filling: (at room temperature or chilled)
– rice stick noodles, cooked, rinsed under cold water and drained
– cucumber cut into sticks (mandolin helps)
– carrot cut into sticks
– mung bean sprouts
– fresh Asian (Thai) basil, chopped
– shrimp, shelled, deveined, boiled and sliced in half
– jalapenos, sliced (optional)
PB Dipping Sauce: (approximates)
– 3 Tbsp peanut butter (I used chunky)
– 1 tsp vinegar (I used rice)
– 1/2 tsp fish sauce (strong! may want to start with less)
– 1 tsp hoisin sauce
– 1/4 tsp sirracha sauce
– 1/2 tsp sugar
– 1 tsp sesame oil
– water to thin
1. Dip rice paper rounds into dish of warm water for ~30 seconds and moisten both sides. Paper may still be stiff when you start filling but should be soften by the time you roll. If you dip for too long, it will rip. You’ll get a better feel for it as you go.
2. Lay moisten rice paper on flat surface. Place shrimp cut side up horizontally at center of round and lay other fillings on top as desired, ending with rice noodle. Fold up bottom flap. Fold in side flaps. Roll like a burrito.
3. Slice diagonally and serve with dipping sauce. To make dipping sauce, mix all ingredients until smooth. Leftovers should be wrapped with plastic wrap.