As I mentioned already before, my husband and I like to eat Vietnamese and Thai food. And there is a really good restaurant in our city where we eat since few years. But lately we discovered another one and went there at our date night. That was the first time that we ate summer rolls. Usually we order spring rolls but this time we had taste for a change 🙂 I had a lotus root salad and Christian summer rolls. We liked them so much that I had to try it at home. I had rice paper and rice noodles at home, shrimps I have always in the freezer and I have some fresh vegetable in the fridge all the time. So I could start right away. I was surprised that it was very easy to make and I will do it definitely again for some party. It can be our next cooking evening with friends, instead of making sushi 🙂
You will need:
- rice paper
- rice noodles (thin or thick ones)
- scallions (spring onions)
- fresh cilantro (coriander)
- bean sprouts (if you like)
In a pot, bring water to boil and soak your rice noodles there. See what they write on the package, sometimes you have to cook them but I like to just soak mine. They were done after approx. 10 minutes. Taste one noodle and if it is still to hard, leave it to soak longer. Then drain and set aside. Usually Vietnamese people use thin noodles but I only had thick ones. I think it was also okay and it didn’t have any impact on taste 🙂 Also prepare a bigger flat frying pan with hot water where you will soak your rice paper. You can also use some bigger bowl or deeper plate.
Cut all your vegetable in 10 cm long thin pieces and wash your cilantro.
Wash and dry your shrimps and fry them in oil on both sides. Put them on a plate and, when they cool down, cut them in half horizontally. To assemble everything I put the rice paper (one at a time) in the hot water. Don’t leave the rice paper too long in the water because then it tears easily (happened to me a few times). It usually just takes 10-15 seconds. When it starts to get soft, take it out, make it flat (if it’s a little bit scrunched), put a few rice noodles, carrots, cucumber, scallions, cilantro, and 3-4 halves of shrimps in the middle of the paper.
Then I flip the left and right side onto the vegetable.
Then I flip the down part (close to me) onto the vegetable with my both thumbs and with my fingers I hold the vegetable and pushing it closer to me. Like this it will not spread so much and it will stay in the middle. I roll to the end until the upper part of the rice paper will stick to my roll. If it happens that the rice paper tears a little bit, take another rice paper, break one piece which is a little bit bigger than your hole (tear), soak it in the hot water and, when it is soft, stick it to the hole. This is definitely not a professional way how to do that but hey… it is better than having a roll which is completely getting apart and just messing in your dip 😀
It might sound difficult but you will see that after one or two rolls you will know the trick. Btw. I watched some videos on YouTube and there are few ways how to “roll” the rolls. But this works fine for me 🙂
For the dip you will need:
- 1 cup peanut butter
- 1 red chilli (I used 1 teaspoon of chilli paste in glass)
- 200 ml coconut milk
- juice from 1 lime
- 2 Tablespoons fish sauce
- 1-2 Tablespoons brown sugar
- 2 Tablespoons light soy sauce
- 3 cloves garlic
- chopped peanuts, chilli rings and cilantro for garnish (optional)
Mix all the ingredients in a bowl a taste it. Everybody has a different taste and preferences, so please adjust it to your taste. If you want it more hot, add chilli… more sour, add lime juice etc. Sprinkle it with chopped peanuts, chilli rings, and fresh cilantro.
Summer rolls are healthy, fresh and so delicious. You can make them with different vegetable, different meat. So let your fantasy go crazy. Enjoy 🙂