Summer Rolls W Vietnamese Dipping Sauce Food

VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES

Steps:

• For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
• Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
• Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
• Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
• Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
• (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper.
• Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
• Continue rolling until all the filling is rolled into the rice paper wrapper.
• Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
• Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
• Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

NUOC CHAM

Steps:

• In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.
• When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.
• If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They'll give the sauce a spicier kick!

SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
• In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
• Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
• Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
• Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
• Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
• Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.

SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE

Steps:

• Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
• Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
• Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
• Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

VIETNAMESE PRAWN SUMMER ROLLS

Steps:

• Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
• Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients - once you start, you will need everything to hand.
• When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft - about 10-15 secs - then drain on a tea towel.
• Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
• Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don't overfill the pancakes or they will be hard to roll.
• Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
• When you're about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
• Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.