Summer rolls or fresh spring rolls are traditionally Vietnamese and with pork or shrimp. The beauty of these rolls is that you can wrap pretty much any variation of noodle, vegetable and herbs. The flavour profile can also be changed with the dipping sauce.
These are simple vermicelli noodle and julienned vegetables (carrot, green onion, radish, beets, daikon and pea sprouts) with peanut dipping sauce.
There are many videos online that show how to assemble the summer rolls, specifically how to wet the rice paper and roll them up. The key it to decide what you want to show on the outside and space it so that those items are on the second flip.
Recipe
Peanut Dipping Sauce
Ingredients
- 1.5 Tbsp soy or tamari or GF soy
- 1.5 Tbsp rice vinegar, seasoned or regular
- 1 Tbsp coconut palm sugar or regular white
- 1/2 cup peanut butter
- shallot, minced
- pinch salt
- roasted peanuts
- thinly sliced green onion optional)
Instructions
- Stir together peanut butter, soy, vinegar, shallot and sugar until smooth. Add enough warm water until desired consistency is achieved. 1/2 to 1/2 cup to 3/4 cup). Add salt to taste
- Let sit for ~ half hour for the flavours to mix.
- Garnish with roasted peanuts and green onions if desired.
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