Vietnamese Summer Rolls

SUMMER ROLLS are a Vietnamese dish traditionally consisting of pork, prawns, different vegetables and herbs, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper). They are served at room temperature (or cooled) and are not deep fried or cooked on the outside.  Summer rolls that are considered to be a very popular appetizer among customers in Vietnamese restaurants, and I’m sure it’ll be a favorite of yours too. 😉

summerrolls01

I don’t really have measurements for this particular recipe, it’s all up to you how much you’d like to add or use, but this is just a basic guide for you to use.

Cooked Pork
Cooked Shrimp, peeled and deviened
English Cucumbers, cut into sticks
Shredded Carrots (I just bought the bag)
Bibb lettuce, but any type can be used
Cilantro, washed
Thai Basil, washed
Mint, optional
Noodles
Rice paper wrapper
Water

First, cook your pork.  I just used boneless country ribs and added it to a pot with about a teaspoon each of salt, black pepper, onion powder, garlic powder and accent.  Added water and boiled it until it was cooked and tender.  Drain and set aside to cool completely.  Slice into thin pieces, it may shred if it’s really tender, that’s alright.  Cover and set aside.

summerrolls6summerrolls7

 

 

 

 

 

 

 

 

 

The brand of noodles that I used is below. I just used half of the package.  Boil the noodles until tender.  Drain and run under cold water, strain and set aside.

summer roll noodlessummerrolls5

 

 

 

 

 

 

 

 

 

Slice all the cooked shrimp into half, lengthwise.  Set this aside until ready to wrap.

summerrolls9

 

 

 

 

 

 

 

Prepare the other herbs and vegetables, by washing and or cutting them into sticks.

summerrolls1

 

 

 

 

 

 

 

 

 

Now we are ready to assemble the Summer Rolls.

summerrolls3summerrolls2

 

 

 

 

 

 

 

 

 

Take a sheet of the larger rice paper and run it under warm or cold water, it really doesn’t matter.  It will start to soften as you go.  Place it onto the counter or board and start layering the ingredients, as pictured below.  Sorry about the photo, I know it’s hard to see the wrapper, but I marked the edges with arrows.

summerrolls4

 

 

 

 

 

 

 

 

 

Now taking the edge closest to you, lift and fold it over the first layer of ingredients, tucking slightly. Now take the side edges and fold those over as pictured.  Rolls completely, encasing the shrimp pieces.

summerrolls10

 

 

 

 

 

 

 

 

 

Now, taking another smaller piece of rice paper, run it under the water, allow it to soften slightly and then place the whole roll over top of the smaller sheet of paper.  Wrap completely.

summerrolls11

 

 

 

 

 

 

 

 

 

Continue wrapping the rest of the rolls and serve immediately with your favorite dipping sauces.  The only part about making these Summer rolls is that you can’t prepare them too far ahead of time, because they will dry out and turn hard.  Serve with Hoisin sauce or my PEANUT SAUCE below.

summerrolls8

 

 

 

 

 

 

 

 

 

Here is a sauce that you can prepare and serve with your Summer Rolls.

PEANUT SAUCE:
3/4 cup creamy peanut butter
1/3 cup water
3 tablespoons Hoisin sauce
2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil

Whisk all of the ingredients together in a medium bowl; set aside. Top with crushed salted peanuts.  Refrigerate leftover sauce.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s