Fresh Summer Rolls w/ Peanut Dipping Sauce

August 5, 2014

AUGUST RECIPE

 

Summer Rolls

Not an easy affair-but once mastered, you will be hooked!  Tasty and perfect for summertime!  If you enjoy burritos and falafel wraps- think of this as the Vietnamese equivalent.  During my days working in restaurants, I spent many many hours hanging out with the amazing ladies who wrap the spring rolls at a very well-known Vietnamese restaurant in San Francisco.  Watching them day after day gave me insight into the magic behind the rolls!

 

Makes 8 rolls                                                            

        

KITCHEN TOOLS:

grater

a pie pan

kitchen towels x 2

knife

cutting board

pot to cook noodles

strainer

 

THE STARCH:

2oz. rice vermicelli noodles - thin ones

8 rice paper wrappers - 8.6 inch diameter

 

THE PROTIEN:

baked tofu (chilled) - recipe below

OR

8 large cooked shrimp

 

THE VEGGIES:

1 carrot - shredded

1 cucumber (optional) - shredded

3 Tbsp fresh cilantro - de-stemmed, loose chopped

3 Tbsp fresh mint - de-stemmed, loose chopped

3 Tbsp fresh basil - de-stemmed, loose chopped

8 large romaine lettuce leaves- whole leaves cut into rectangles

1 avocado (optional) - yummy addition!

 

THE TECHNIQUE:

 

Cook the rice noodles:

I like to boil water, add the noodles and turn of the heat. Let them sit until done- this avoids over cooking them! Drain and rinse with cold water. Drizzle some oil (I use sesame oil) and mix to help keep noodles from sticking together

 

Protein Prep:

Either you can buy already cooked shrimp or cook them yourself - don't forget to devein! Put in chilled water after.

OR

Baked Tofu (store bought or my recipe!)

 

 

Veggie Prep:

peel and shred carrot

peel and shred cucumber - squeeze out extra water and drain.

de-stem and chop herbs

 

NOW...

Time to Roll

Fill the pie pan with warm water - set next to a clean cutting board. Pull one rice wrapper out of package and into the water. Move around until it becomes soft, but not crumbling. This takes practice (and patience) to get! Pull out, shake access water and place on cutting board. Take kitchen towel and tab access water off.

 

Take one romaine lettuce leaf and bend the spine so it softens (this makes it easy to roll without damaging the wrapper). Place on wrapper, length-wise (thicker end towards you).

Add noodles, veggies, herbs, protein all stacked, staying only on the lettuce, 1/3 of the portion closest to you.

 

Start wrapping the roll, keeping everything very tight together, pulling in the sides as you go. When you get to the end, place roll (seam down) onto a serving plate and cover with moist kitchen towel.

Repeat. Repeat. Repeat...

 

Once all rolls are done - you can take a knife and cut them in half (on the angle for fancy look). Be sure to wipe the knife with a wet towel after each cutting to keep edge clean.

 

Serve with peanut sauce (recipe below)

 

 

Baked Tofu                                                             

Serves 8

 

KITCHEN TOOLS:

blender or food processer

baking sheet

large bowl

 

THE TOFU:

24 Oz firm tofu - rinsed and strained; cut into rectangles, 1/4 in thick

 

THE MARINADE:

1/2 cup tamari

1/8 cup apple cider vinegar

1/8 cup olive oil

1/8 cup toasted sesame oil

1 garlic cloves, minced

1 Tbsp ginger, minced

pinch of salt

 

THE TECHNIQUE:

Mince garlic and ginger in blender or food processor (works best). Add tamari, apple cider vinegar, olive oil and sesame oil in. Put tofu pieces in large bowl and pour the mixture over the tofu. Gently mix with hands. Cover with plastic wrap and let sit over night or for at least 4 hours in frig. 

 

Place pieces on baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes. Turn the tray around and bake for another 10 minutes, or until lightly browned. Take out of oven and let cool.

 

 

 

Peanut Dipping Sauce Recipe

Serves 8

 

KITCHEN TOOLS:

blender or food processor

 

THE GOODS:

3/4 cup natural-style creamy peanut butter

1/4 cup plus 2 tablespoons water

3 Tbsp Asian fish sauce (optional)

3 Tbsp rice vinegar

4 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 teaspoons tamari

1 tablespoon granulated sugar

2 2-inch chunks ginger, peeled and sliced

1 medium garlic clove, mashed to a paste

1 teaspoon toasted sesame oil

pinch cayennee

Scallions for garnish (optional)

 

THE TECHNIQUE:

Put all ingredients into a blender/food processor and mix! Adjust ingredients to taste. Garnish with chopped scallions.

 

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