If the past few weeks have taught us anything, it's that during summer heatwaves, the best meals are prepared quickly without having to heat up the kitchen.
Summer Rolls are a great option for cooking and eating in warm weather, as they're made with rice paper wrapped around cold egg whites, fresh herbs, and colorful, crunchy vegetables. Imagine spring rolls or nems, with just the ingredients served fresh in a see-through bun, rather than hidden (and cooked) in a fried batter.
While chopping and slicing the ingredients can take some time, they're easy to make at home once you learn how to roll them with your fingers. It's also fun, especially when children are involved.
summer rolls are also extremely versatile, as almost any protein, fruit or vegetable makes a tasty filling candidate. The flavor combinations are indeed endless; All you really have to decide is whether you want to go strictly vegetarian or whip up lean proteins like shrimp, pork, or tofu. Add fluffy rice, cellophane pasta, soft lettuce leaves or baby spinach for extra flavor and don't be afraid to get creative with your dipping sauces.
The same goes for fresh herbs — any combination of what you grow at home or what you like at the market — whether mint, basil, or cilantro — will only enhance the flavor of the bun.
Basics
Since summer rolls usually consist of several ingredients, correct preparation is essential.Before you start working, you want everything gathered, prepped, and ready to go to work on the workbench.
Cut fruit and vegetables into thin slices, sticks or cubes. If the recipe calls for rice noodles, make sure they are well soaked and drained. If you're not using pre-cooked shrimp, grill or boil them. All cooked meats are cut very finely.Separate the herbs and lettuce into individual leaves or into small pieces if you prefer.
You will also need a cake pan or large shallow bowl of warm water ready to prepare the rice paper patties and a serving plate or tray lined with parchment paper for the finished sandwiches. The process is very quick once you start rolling and the rolls themselves are very sticky so you don't have to search for material.
By arranging the toppings in the order you add them, you can also arrange the toppings so that the prettiest ingredients shine through the wrapper.
Ready to Roll
rice paper packs stick very quickly, so you should be able to work one roll at a time quickly and with a light hand.
Take a piece of rice paper and briefly dip it in warm water until soft on both sides but not completely soft - this should take about 10 seconds. (It will continue to soften on your work surface.) Remove from bowl, shake off excess water, and place on a flat work surface. (I used a wooden cutting board, but an inverted baking sheet, tray, or slightly damp tea towel will also work.) When it feels sticky, start stacking the ingredients horizontally.
For a closed roll, place the filling in the middle of the bottom third of the rice paper. Lift the bottom edge over the filling, fold in the two side flaps, then roll up as tightly as you can, like a burrito. Do not overdo it or the roller may break!
Place on a plate and cover with a damp paper towel to keep the rolls from drying out.Repeat the process until you run out of ingredients. Be sure to leave some space between each roll on the plate so they don't stick together.
Don't worry if your first shots aren't perfect. Rice paper is extremely delicate and tears easily. Mastering the technique takes some practice.
How to serve
summer rolls taste better the day you prepare them. Once rolled up, they only keep for about two hours at room temperature. Then, if you're not going to serve them immediately, cover them with a clean, damp tea towel to keep them moist. If you have leftovers, store them individually wrapped in cling film in an airtight container in the fridge for about two days. Make sure you bring them to room temperature about half an hour before consuming.
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Thai Salad Wraps with Green Chili Sauce
INGREDIENTS
For dressing
1/2 cup lime juice
1/4 cup fish sauce
1 tablespoon white sugar
1 bell pepper, stems and finely chopped
1 medium garlic clove, finely grated
for salad rolls
1 pound minced meat
2 tbsp. , halved and thinly sliced
Kosher salt and ground white pepper
3 medium cloves garlic, finely grated
2 cups cooked white or brown rice, hot or at room temperature
1 bunch shallots, finely chopped
10 8 1 /2-inch sheets of rice paper
1 large carrot, peeled and cut into strips
10 soft lettuce leaves such as Bibb or Boston
1 cup lightly wrapped fresh Thai or Italian basil
DIRECTIONS FOR USE
To prepare sauce: In a medium bowl, combine all ingredients plus 2 tbsp. to the water table. Beat until the sugar dissolves. Cover and set aside until ready to serve.
Make Sandwiches: In a medium bowl, combine pork, fish, and soy sauce. Mix with hands until well blended; put aside.
In a 10-inch skillet over medium-high heat, simmer 2 tablespoons oil. Add shallots and 1/2 teaspoon salt; cook, stirring, until simmering. Until brown, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to a medium sized plate and set aside.
In the same skillet, stir in the remaining tablespoon into the pork mixture over medium-high heat.Cook, stirring, the beef and shred into small pieces until no longer pink, about 10 minutes. Add the rice and cook, stirring, until combined with the pork.
Place in a bowl with the shallot mixture and allow to cool to room temperature. Add
spring onion and 1/2 teaspoon white pepper. Mix by hand, breaking up large chunks of pork as you go, until well combined.Taste and season with more pepper.
Spray the rim pan with cooking spray. Next, set out a large bowl of warm water, stuffed pork, carrots, lettuce, and basil.
1 Soak rice cake in warm water for about 5-10 seconds until soft. Place it on a cutting board or counter.Arrange 3 carrot ribbons on the underside of the rice paper, slightly overlapping. Press the back of a lettuce leaf to flatten it, then place it on top of the carrot and tear to fit.
Top the salad with 1/4 cup pork filling and garnish with some basil. Fold the bottom of the wrapper up and over the filling and roll tightly until the filling is sealed.
Fold the sides of the foil over the filling, then continue to roll to form a tight bundle.Place on a prepared baking sheet and cover with plastic wrap. Repeat with the remaining ingredients.
Serve immediately or cover with aluminum foil and leave to rest at room temperature for up to 2 hours. If you like, cut the bread in half just before serving. Serve with a sauce as an accompaniment.
For 10 rolls.
-177 Milkstreet.com
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Grilled Summer Shrimp Rolls
Dip Ingredients
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Cloves, Ground
1 C. Fresh Ginger, Chopped
9 87 1 teaspoon sesame seeds
1 teaspoon shallots, chopped
2 teaspoons Asian sesame oil
For sandwiches
24 medium prawns (approx. 1 kg), peeled, with shells and tails
1 lime
Kosher salt and freshly ground black pepper
98 7 8 8 1/2 inch round rice papers
6 ounces rice or vermicelli, soaked in hot water and drained
1 cucumber, seeded, julienned
1 medium carrot, julienned or chopped
1 small daikon radish , Julienne
1/2 cup coriander leaves
1/2 cup basil leaves
1/2 cup mint leaves
TIPS Prepare the sauce: Combine all the ingredients in a small bowl until combined, then set aside while you prepare the sandwiches.
Rinse the cleaned shrimp in water, place in a bowl and season with olive oil, lime juice and lime zest. Season with kosher salt and freshly ground black pepper.
Preheat grill over medium-high heat and brush with oil or cooking spray. (I used a cast iron skillet on a gas stove instead of an outdoor grill.) Thread the prawns onto the skewers and sear for 2-3 minutes on each side, then remove and allow to cool.
When cool, remove the shrimp from the spit and cut in half or leave whole from head to tail; put aside.
Fill a large bowl with warm water, immerse the rice in the warm water and submerge completely for 5 to 10 seconds, until tender. Place the packaging on a clean, flat surface and dry.
Place vermicelli on bottom third of pack and garnish with shrimp, cucumber, carrot, radish, cilantro, basil and mint.Roll it up, tucking in the ends, until it resembles a burrito roll.
To serve, halve or third the rolls and serve at room temperature with the prepared sauce. Makes 8 rolls.
-Gretchchen McKay, Post-Gazette
day goes here
Annaming Sandwiches with fresh fruit
ingredients
per roll
4 8 1/2 inch round rice leaves
8 strawberries, in thinly sliced
1/4 cup blueberries
1/4 cup raspberries
juice of 1/2 lime
For the salsa
1 cup Greek yogurt or vanilla
2 tablespoons maple syrup or orange juice
1/ 2 teaspoons vanilla extract (if using plain yogurt)
DIRECTIONS FOR USE
In a large bowl of water, soak the rice paper for 5-10 seconds or until soft.
Transfer the rice paper to a large plate or clean workspace and pat dry.Arrange 3 or 4 slices of fresh mint in the center of the rice paper, leaving some space around the edges. Place a few slices of kiwi on top of the mint, along with slices of strawberry and some blueberries and raspberries. Drizzle with some lemon juice.
Carefully fold once, gather edges and continue rolling until seam closes. Place seam-side down on a plate.Repeat until all toppings are used up. Halve the buns. If not serving immediately, cover with a warm, damp towel to keep cool.
Prepare the sauce by combining yogurt, maple syrup or orange juice and vanilla (if using) in a bowl.
fruit rolls served with sauce.For 4,
- Gretchen McKay, Post-Gazette
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Crispy Tofu Summer Sandwiches with Peanut Sauce
INGREDIENTS
For sandwiches
4 ounces vermicelli or rice noodles
8 ounces very firm tofu, drained and thoroughly dried/pressed
3 tbsp. Corn starch
4 tbsp. Vegetables such as carrots, red peppers, and cucumbers
1 bunch fresh cilantro
1 bunch fresh mint
8 8 1/2" round rice paper
For the peanut sauce
1/3 cup butter creamy peanut
1 1 tablespoon soy sauce (Tamari if gluten-free)
2 tablespoons brown sugar
1 tablespoon fresh lime juice
1 tablespoon hot water and allow to soften for about 10 minutes Drain and reserve Cut the pressed tofu into small squares and add the cornmeal to coat.
Heat a large skillet over medium-high heat and add the sesame oil.Once it starts to sizzle, add the tofu and cook, turning on all sides to ensure even browning, until brown and crispy, about 5 minutes.Remove from pan and set aside.
Prepare salsa by adding all salsa ingredients except water to a small bowl and stirring.
Add enough hot water to make a thick sauce. Customize the flavor to suit your needs.
To fold spring rolls, pour very hot water into a deep plate or saucepan and dip the rice paper in for 10-15 seconds to soften.
Place on a damp chopping board or towel and carefully fold the edges into a circle. Place a small handful of vermicelli in the bottom third of the packet and top with a layer of carrots, peppers, cucumber, fresh herbs and 2-3 pieces of tofu. Gently fold once, pinch the edges and continue to roll until the seam is sealed.
Place seam-side down on a plate and cover with a warm, damp towel to cool. Repeat until all toppings are used up.Halve the buns.
Serve with peanut sauce for dipping. For 4 people.
- Adapted from minimalistker.com
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