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. 😉
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 Shrimp, peeled and deviened
English Cucumbers, cut into sticks
Shredded Carrots (I just bought the bag)
Bibb lettuce, but any type can be used
Thai Basil, washed
Rice paper wrapper
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.
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.
Slice all the cooked shrimp into half, lengthwise. Set this aside until ready to wrap.
Prepare the other herbs and vegetables, by washing and or cutting them into sticks.
Now we are ready to assemble the Summer Rolls.
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.
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.
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.
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.
Here is a sauce that you can prepare and serve with your Summer Rolls.
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.