VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES
Vegetarian summer rolls with avocado, tofu & fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin & Vietnamese dipping sauce!
Provided by Jamie
Categories dinner lunch Main Course
Time 35m
Number Of Ingredients 32
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.
Nutrition Facts : Calories 494 kcal, Carbohydrate 58 g, Protein 19 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 2135 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving
VEGETABLE SUMMER ROLLS
Steps:
- Make 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.
- Make summer rolls:
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
VEGETARIAN SUMMER ROLLS
These cool Vietnamese summer rolls are filled with rice noodles, avocado, carrots, and cucumber. Enjoy them as a vegetarian appetizer or light summer main course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
- Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
- Fold bottom of wrapper tightly over fillings.
- Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g
VEGETABLE-FILLED SUMMER ROLLS
These summer rolls make a light and nutritious meal, appetizer, or snack. They pairs well with Thai peanut sauce, plum sauce, or sweet chili sauce.
Provided by Pascale Huntsinger
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
- Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 16.4 g, Fat 1.1 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 34.3 mg, Sugar 1.2 g
VEGETABLE SUMMER ROLLS
Steps:
- Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
- Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
- Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
- Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
- Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
- Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.
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Estimated Reading Time 4 mins
- Vietnamese Fresh Spring Rolls. "These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill," says reviewer CAKEBAKER61. "
- Fresh Spring Rolls With Thai Dipping Sauce. Reviewer MOLLE888 says, "I have never worked with rice wrappers before. I was surprised at how pliable they were.
- Vietnamese Salad Rolls. Recipe creator Claudine describes this recipe as, "A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil.
- Thai Basil Rolls with Hoisin-Peanut Sauce. Shrimp and pork are layered with rice noodles, bean sprouts, and herbs and rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce.
- Thai Chicken Spring Rolls. "This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree.
- Vietnamese Spring Rolls With Dipping Sauce. Reviewer merlion says, "Very refreshing and the dipping sauce is tasty!" These rolls are perfect for beating the heat — poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper.
- Vietnamese Spring Rolls. "Easy and oh so good," says reviewer Love2Cook. "I'll be making a lot of these. Can't wait to try other combinations of ingredients."
- Lemon Grass and Chicken Summer Rolls. "These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats," says recipe creator Seattle Dad.
- Spring Rolls with Coconut Peanut Sauce. Carrot, bell pepper, cucumber, and shredded red cabbage are rolled into rice wrappers and served with a peanut sauce.
- Chef John's Fresh Spring Rolls. Learn Chef John's technique for making summer rolls or fresh spring rolls: "I love the 'authentic' spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant.
VEGETABLE SUMMER ROLLS WITH TASTY DIPS - GETTYSTEWART.COM
From gettystewart.com
5/5 (3)Category Appetizer, Side Dish, SnackCuisine AsianCalories 1587 per serving
- Wash, peel and cut kohlrabi, carrots and red peppers into equal sized matchsticks. Arrange on platter along with red cabbage, leafy greens, green onions, cilantro and cashews.
- To cook vermicelli noodles, bring large pot of water to boil. Remove from heat and add noodles. Let stand for 3-4 minutes until al dente. Remove noodles from water, rinse well in cold water, drain thoroughly and set aside.
- Dip one wrapper into water until it is pliable but not too soft or flimsy, 8 to 10 seconds only. It will be easier to handle when it is slightly al dente and will continue to soften as you work it. Remove from water, shaking excess water from wrapper. Place on dry cutting board or large plate.
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