Summer Rolls
There's something undeniably refreshing about a summer roll wrapped in delicate rice paper. Packed with crisp, vibrant vegetables and paired with a delectable dipping sauce, it's a treat best enjoyed with your hands—each bite a burst of flavor that’s simply irresistible.
Growing up, street food was more than just a snack; it was a beloved ritual, a daily indulgence that surpassed the comfort of home-cooked meals. The bustling streets, the sizzling sounds, and the intoxicating aromas created a tapestry of sensory experiences that I cherished. Each bite of these summer rolls transports me back to those vibrant markets, where food was not just sustenance but an adventure, a celebration of life in its most delicious form.
With fresh veggies and tasty dipping sauce, while eating with your hand.. ah! ..so delicious!
The summer roll, also known as a fresh spring roll, is a culinary masterpiece that originates from Vietnam. Unlike its fried counterpart, the summer roll is a healthier option, often filled with a vibrant mix of fresh vegetables, herbs, and sometimes protein like shrimp or tofu. The translucent rice paper wrapper not only encases these ingredients but also adds a delicate texture that enhances the overall eating experience.
Get Ready for Summer Rolls: A Fresh and Flavorful Delight
Get ready to embark on a culinary adventure with these tantalizing summer rolls. We’ll be using delicate rice paper wraps, fresh vegetables, aromatic herbs, and vermicelli noodles, paired with your choice of succulent pork or shrimp as the primary protein. And of course, I’ll guide you through making a delicious dipping sauce that will elevate your summer rolls to new heights.
Preparing the Noodles: Start by cooking about 100 grams of vermicelli noodles. Boil them for 5 minutes, then turn off the heat and let them sit for an additional 2-3 minutes. Rinse the noodles thoroughly with cold water to halt the cooking process and keep them from sticking together.
Cooking the Meat: For the pork, bring a pot of water to a boil and season it with salt, pepper, and a quarter of a small onion. Add your choice of pork belly or pork tenderloin and cook for about 20 minutes, or until the meat is thoroughly cooked.
For the shrimp, wash them several times with salt. Opt for tiger shrimp for their robust flavor. Cook the shrimp with their shells on and add a small amount of vinegar for extra flavor and texture. No need to add any salt. Cover and cook for 5-10 minutes, depending on the size of the shrimp. Cooking with the shells on helps the shrimp stay flat, making them easier to cut and wrap.
Selecting the Greens: use whatever fresh greens you can find at your local supermarket. I recommend lettuce and mint as basic ingredients. You can also add cucumber or bean sprouts for a burst of fresh and vibrant flavors, which will enhance both the wrapping and the dipping sauce. Fry some shallots and use the oil for wrapping and the fried shallots for the dipping sauce.
Assembling the Rolls: With all your ingredients prepared, it's time to assemble the summer rolls. Start by cutting the shrimp lengthwise and slicing the pork thinly for easy wrapping. Grease your cutting board with a little oil to prevent sticking. Wet a sheet of rice paper in warm water and lay it flat on the cutting board.
Place a piece of lettuce in the center of the rice paper, leaving space for the pork and shrimp, which will be added later. Pile on your veggies—cilantro, celery sticks, red bell pepper, and bean sprouts. Add a small amount of noodles, just enough to avoid creating an oversized roll that may break the rice paper. Add two or three pieces of thinly sliced pork tenderloin. If you prefer a vegetarian option, you can skip the pork and use only shrimp, or substitute with fried tofu, mango, or avocado.
To roll the rice paper, fold the sides first, then fold over the bottom and roll it up tightly.
Fresh Spring roll with shrimp and Pork
A Delectable Dipping Delight
For an irresistible dipping sauce, I combine the unique flavors of fermented soybeans and peanut butter, substituting with wow butter for those with peanut allergies. The addition of coconut milk powder imparts a rich and creamy texture that elevates the sauce to new heights.
Start by sautéing finely chopped shallots and garlic until they release their aromatic essence. Then, add the fermented soybeans to the pan, allowing their robust flavors to meld. Pour in some water to create a smooth base. While hoisin sauce is an option, I find the depth of fermented soybeans far more satisfying. Next, blend in either peanut butter or wow butter, depending on dietary requirements. To achieve a harmonious balance, add a splash of vinegar and a pinch of sugar. The coconut milk powder not only enhances the creaminess but also adds a subtle sweetness. For a perfectly smooth finish, use an immersion blender to blend all the ingredients together until velvety. And there you have it—a luscious dipping sauce ready to elevate any dish!
Enjoy!
Your fresh and flavorful summer rolls are now ready to be enjoyed. Dip them into the tasty sauce you’ve prepared and savor every bite. Bon appétit!
Yield:
Make 12-20 pieces
Supplies:
Cutting board
scale
pot/ sauce pan
Ingredients:
Rice paper 10-12 pieces
Proteins: 10 tiger shrimp, pork tenderloin or tofu or fruit for vegetarian option
Fresh herbs : 1 bunch fresh Mints, Thai basil, cilantro
Bean sprout 1 cup
Cucumber 1/4 English cucumber
Celery
Red bell pepper
1 bunch lettuce
Vermicelli noodles 100g of dry noodles
Warm water
1 shallot
Cooking oil
Steps:
Wash and drain lettuce and cut the veggies
Cook the noodles
Frying shallots, use the oil for wrapping and fried shallots for dipping sauce.
Cook pork with salt and ¼ onion, optional, sliced thinly.
Cook shrimp with a little vinegar, cutting the shrimp lengthwise. Slice the pork thinly for easy wrapping.
Grease the cutting board with oil to prevent sticking.
Wet the rice paper in warm water, then lay it flat on the cutting board.
Start filling it with lettuce in the center, leaving space for the pork and shrimp, which will be added later.
Pile up with veggies like cilantro, celery sticks, and red bell pepper. If using, you can add bean sprouts and a very small amount of noodles.
Use just enough noodles to avoid creating an oversized roll that may break the rice paper.
Add two or three pieces of thinly sliced pork tenderloin. You can skip the pork and use shrimp only, or use fried tofu, mango, or avocado for a vegetarian option.
Roll the rice paper up by folding the sides first. Fold over the left and right sides and roll it up tightly, pressing down on the filling as you go so it doesn’t fall out.
How to wrap the spring roll
Rice paper wrappers (usually found in Asian markets or online) Any brand will do.
Filling ingredients (e.g., vegetables, tofu, shrimp, etc.)
Water or a damp cloth
A clean surface for wrapping
Basic Wrapping:
1. Prepare your filling ingredients.
2. Fill a large bowl with warm water.
3. Dip a rice paper wrapper into the water for about 10-15 seconds, until it becomes soft and pliable.
4. Remove the wrapper from the water and place it on a clean surface.
5. Arrange about 1-2 tablespoons of filling in the center of the wrapper.
6. Fold the bottom half of the wrapper over the filling.
7. Fold in the sides and roll up the wrapper to form a tight cylinder.
8. Repeat with remaining wrappers and filling.
Don't worry if your first few attempts at wrapping spring rolls don't turn out perfectly. With practice, you'll develop the skills and technique needed to create beautiful, delicious spring rolls!
Tips for a Tight Roll:
1. Use the right amount of filling.
2. Make sure the wrapper is moistened evenly.
3. Apply gentle pressure while rolling.
4. Use a bamboo sushi mat for guidance.
5. Roll in a smooth, continuous motion.
Serve with your favorite dipping sauce
Dipping sauce Recipe:
Ingredients :
200g fermented Soya beans
1 tbsp brown sugar
2 tbsp peanut butter / replacing peanut butter with wow butter if there's a peanut allergy.
1 tbsp coconut powder
1 cup water
1 tbsp vinegar
1tbsp brown sugar or caster sugar
1 shallots
2 cloves garlic
1 shallots for frying
Steps:
Sauté shallot and garlic
Add the fermented soybeans. You can use hoisin sauce
Add in the water.
Balance the taste with vinegar and sugar, and coconut milk powder for creaminess
Use an immersion blender to make it smooth is optional.
