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Vietnamese Summer Rolls with Peanut Sauce Recipe
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| INGREDIENTS Vietnamese Dipping Sauce (recipe) | |
| 8 ounces | medium raw shrimp, peeled and deveined |
| 3?1/2 ounces | thin rice noodles, (rice vermicelli) |
| 12 rice paper wrappers,* about 6-1/2 inches in diameter | |
| 36 | whole fresh cilantro leaves |
| 4 ounces | roast tofu sliced 1/8 inch thick |
| 1 tablespoon | chopped peanuts |
| 1 | Lime peel, (optional) |
| Fillings can really vary depending on your individual preference, but my standard includes rice noodles, crisp lettuce, carrot, mint, and some kind of sauteed tofu. But honestly, it’s all about the sauce, isn’t it? “Summer rolls are normally dipped in either a simple sauce consisting of hoisin sauce, garlic, peanut butter, and water which are boiled until well blended or a combination of fish sauce, garlic, sugar, lime, and carrot.” (source: Wikipedia) Personally I like to make a peanut sauce, but if I have extra time, a sweet chili sauce or prepared plum sauce goes nicely as well. Here’s how I generally make my summer rolls… I season pressed, sliced tofu sticks to taste. Usually I baste Chili garlic sauce on the tofu, but tonight I mixed wheat free teriyaki sauce by Edwards and Sons with my Chili Garlic Sauce. Then I sautee the tofu slices in a little oil in a frypan, adding salt or other seasonings if desired. You could substitute seafood or chicken if that is more to your taste. I prepare all of my vegetables, cutting cucumbers, carrots, and green onions into matchsticks. (You can add anything though- I often add avocado slices, and today I used yellow pepper that I needed to use up from the farmer’s market.) Then I rinse and dry any greens, such as lettuce and fresh herbs (mint is mandatory for me, but you can use cilantro, fresh basil- or anything that inspires you). I also prepare Thai rice noodles by adding them to boiling water and turning off the heat. I think it takes about 3 minutes, but let them soften until no longer crunchy. Then I rinse them under cold water and let them drain. I lay all my filling ingredients out on plates for easy access, and prepare a wide bowl/ plate for softening the rice wrappers. I heat some hot water in a teapot and keep it close. Then I briefly soak each rice paper wrapper in the hot water, put them on a nice flat surface (some recipes suggest a damp towel, but either way is fine), pile the ingredients neatly at the bottom of the round rice sheet, roll it over once, tucking the veggies in, fold the sides like a burrito, creating an envelope, and finish rolling the package to make a little cylinder. I then place the prepared summer rolls carefully on a flat surface to dry NOT touching each other if possible (or they could stick together). They should dry and seal themselves shut. You then have beautiful little packages of flavor and freshness, that you can take just about anywhere. You could put anything in them of course- at a yuppie deli in Chiba-shi, Japan they had ones with potato salad inside, prawns, smoked salmon and cream cheese… even bits of beef or chicken! Of course you have to change the sauce to suit the filling, but that’s all part of the fun, isn’t it? If you’d like to see someone making one of these, and some professional tips for making them as a carry along snack, watch this: An excellent instructional video showing how to make summer rolls I like any sauce, but my personal favorite has to be the sauce below; it is the product of many comparison tests. It’s an interesting recipe because it doesn’t use high calorie, high fat coconut milk like many recipes do, but yet it still manages to be delightfully creamy and decadent. It’s all about caramelizing the onions… If you’re going to make spring rolls, you gotta make a sauce to go with them. And if peanuts aren’t your thing- sweet chili sauce is the next best thing. Enjoy… And remember, if you have sauce left over- you can use it in a killer Thai salad with rice noodles and veggies! I know it’s not summer yet… But any time of year is a good time to enjoy a crisp, delightful summer roll. Thai Peanut Sauce Sauces & Condiments Thai Ingredients | |
| 1 | sliced small onion |
| 1 tablespoon | olive oil |
| 1/4 teaspoon | cayenne |
| 1 tablespoon | soy sauce |
| 1 teaspoon | sugar |
| 2 cloves | crushed garlic |
| 3/4 cup | NATURAL peanut butter or 1 cup dry roasted salted peanuts |
| 1/4 teaspoon | ground ginger |
| 1/2 teaspoon | salt |
| 2 tablespoons | lime juice |
Directions
Saute onion and garlic in oil til tender. Cool. Place in blender,
add everything else, and blend carefully. Slowly and carefully
add enough boiling water to form a thick paste. (I like it about
the texture of slightly thinned peanut butter.)
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