Summer Rolls

June 26, 2007 at 3:58 pm · Filed under Appetizers, Side Dishes, Thai, Vietnamese

View my experience with this recipe.

Ingredients:

Rolls:

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp – peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped

Chili Fish Sauce:

  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • 1/2 teaspoon garlic chili sauce

Hoisin Sauce:

  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Peanut Sauce:

  • 3 tablespoons finely chopped onion
  • 1 small garlic clove, minced
  • 3/4 teaspoon dried hot red pepper flakes
  • 1 teaspoon vegetable oil
  • 3 tablespoons water
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon hoisin sauce
  • 1 teaspoon tomato paste
  • 3/4 teaspoon sugar

Directions:

For the Rolls: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

For the Chili Fish Sauce: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

For the Hoisin Sauce: In another small bowl, mix the hoisin sauce and peanuts.

For the Peanut Sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Serve the rolls along side the dipping sauces.

Makes 8 rolls.

Nutrition:

Substitutions:

I added some shredded carrot to the rolls and replaced the cilantro with parsley. For the peanut sauce, I replaced the tomato paste and sugar with a teaspoon of ketchup.

Recipe courtesy of www.allrecipes.com

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