Summer Rolls

Submitted by: Hawkeye (I got this from and veganised it)

This lighter, cooler variation of the spring roll is not fried so there is not a lot of added fat. This is an Vietnamese recipe, so the only specialty item you will need are rice flour wrappers rolls (as opposed to spring roll or wonton wrappers), found in Asian supermarkets, gourmet groceries and the Internet.

12 Rice Paper Wrappers
2 cloves Garlic pressed or minced
1 tsp. Fresh
Ginger grated
3 Scallions cut in strips
1 cup Napa Cabbage shredded
1 Carrot Shredded
4 oz. Mushrooms (Shitake, button, &c.) cut in strips
1/2 cup Bean Sprouts
1/4 Cup Soy Sauce
1 tsp. Rice Wine (optional)
1 pinch Sugar
1/4 tsp. Rice Wine Vinegar
White Pepper – to taste
1 tsp. Toasted Sesame Oil [I suggest removing or substituting it]
1 tblsp. Cornstarch – mixed with
2 tblsp. cold Water
Cilantro, lettuce and Basil – for edible garnish

In a small bowl or cup mix together soy sauce, rice wine, stock, sugar and pepper, set aside. Stir fry vegetables in sesame oil. When the vegetables are cooked but still crisp, add the soy sauce mixture. Bring to a simmer and add cornstarch mixture and cook until thickened. Remove from pan and set aside to cool.

To make the wraps, (have a little water handy for sealing them) take one wrapper and place 1 to 2 tablespoons of filling about 1/2″ from the long, outer, edge. Place a damp towel over the rest of the wrappers so they do not dry out. Fold the long edge in, then the side edges and roll up tightly. Seal the outer edge with a little water and set aside. Continue to make rolls until you use up all the filling. Place a damp paper towel over the finished ones until you serve. Serve with cilantro, basil and lettuce.

Serving Suggestions:
These rolls are often served cut in half or bite-size pieces with the garnish and dipping sauces like plum sauce and/or a spicy soy based dipping sauce. The traditional way to eat them is to wrap them in a lettuce leaf with basil and/or cilantro.

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