Saturday, August 6, 2011

Summer Rolls

Vietnamese Summer Rolls

I wasn't completely happy with the way that these turned out.  Partially because I rolled them too big, and partially because there wasn't a ton of flavor in them.  Not quite sure what I would do differently though, maybe add extra herbs next time, or some shrimp.  Either way these were a nice, light meal, just not quite as delicious as I was hoping for.  I served them with the dipping sauce below, and also with leftover satay peanut sauce that I had.  The peanut sauce makes these because it adds so much flavor.

Dipping Sauce
-1/4 c rice vinegar
-2 Tbsp soy sauce
-1/4 c hot water
-2 Tbsp sugar
-juice of 1 lime
-1 clove garlic, minced
-1 tsp sriarcha sauce

Whisk together ingredients.  Chill at least 1-2 hours before serving.  Garnish with chopped scallions, cilantro, or shredded carrot.

Summer Rolls
-12 sheets rice paper
-cellophane noodles, prepared according to package directions
-shredded cabbage
-shredded carrots
-cucumber, cut into matchsticks
-avocado, sliced
-fresh cilantro, mint, and basil

Soak first piece of rice paper in water for 5 seconds.  Top with desired ingredients.  Roll up, cigar style.  Repeat with remaining rice paper.  Cover rolls with a damp cloth until serving.

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