Sunday, September 28, 2008

Summer Rolls

This is a part of the genius of Vietnamese cooking - how simple ingredients can be crafted into something that is both flavorful and attractive and these rolls reflect that talent. This makes a beautiful finger food or appetizer and serve them for lunch on a hot summer day, that is why it is called ' summer roll'.
Check these other vietnamese recipes


For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar

For rolls
12 large shrimp in shell (21 to 25 per lb), peeled
3 oz vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips

Make sauce:
Stir together all sauce ingredients in a small bowl until sugar is dissolved.

Make rolls:
Add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks,and 6 scallion strips, horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.
Transfer summer roll, seam side down, to a plate and cover with dampened paper towels.
Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Cooks’ notes:
Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.



Mary Bergfeld said...


These are just beautiful to look at. I've bookmarked the page and plan to
make them next week. I'm curious to see how my family reacts to the larger pieces of shrimp.

Anonymous said...

Try it out great. In some dim sum shops they have something call sweet rice balls. It mix savory sweet rice wrap in large siu mail sheets or egg rolls sheet and steam. Do you have a recipe for it?


Anonymous said...

Yes is a wonderful recipe for many occasions. I seen it at Trader Joe stores but I always wonder won't rice papers sheets get dry and hard? They sell rolls in the refri.

Dim sum shops have this dim sum called grill sweet rice flour patty. A patty filled with sweet bean paste and just grill in pan with no oil till brown on both side. I try using chocolate pieces since did not have bean paste on hand.


Anonymous said...

Hello Lily, I'd been reading your blog for long time and I wanted to thank you for sharing your recipes.

I have an award for you in my blog. Thank you so much for your effort and time. Also to your lovely family. 2 thumbs up from me always...

@ GiGi House of Beauty said...

Lily, how can u cooked so well and so diversified? at your age (i read your profile, u r same age as my mom but yet u r still so passion on cooking and willing to post it on the blog. Dun u think u r awsome?

I will continue read on your from Penang, currently reside in Folsom, CA.

A Scientist in the Kitchen said...

I'm craving Vietnamese spring rolls right now! Yours look really good!

Anonymous said...

The rolls look gorgeous. A friend of mine gave me rice papers but I just don't know how to do with it. Now I knew, thanks for recipe

THU LINH said...

The best sauce to eat with Sping Roll is .

- 1/2 Hoisin sauce , 1/2 water cook in smal saucepan and add peanut butter . Taste as you like , chop some peanut butter serve together with red chili... Yummy.
That is our country recipe

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