Yield: Yields enough for 16 summer rolls.
Use this recipe as a filling for Summer Rolls.
Yield: Yields about 1 cup.
This is a vegetarian option that everyone will love. Use with Summer Rolls.
Ingredients
- 1/4 cup drained canned pineapple chunks, plus 1/4 cup of their juice
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 3 Tbs. granulated sugar
- 2 Tbs. coarsely chopped fresh cilantro
- 1 Tbs. coarsely chopped garlic
- 2 tsp. toasted sesame oil
- 1/4 tsp. chile-garlic sauce (tuong ot toi), available at Asian groceries
Nutritional Information
Preparation
- In a food processor or blender, combine all the ingredients and blend until smooth. Serve at room temperature in individual dipping bowls, or refrigerate, covered, for two or three days.
Ingredients
- 2 Tbs. fish sauce
- 2 Tbs. finely chopped fresh ginger
- 1 Tbs. soy sauce
- 1 Tbs. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 3/4 lb. boneless, skinless chicken breast
- 2 Tbs. vegetable oil
Nutritional Information
Preparation
- In a medium bowl, combine the fish sauce, ginger, soy sauce, honey, salt, and pepper; stir to mix everything well. Cut the chicken into long, slender strips (1/4 inch thick), add to the bowl, and toss to coat with the marinade. Set aside for 15 to 20 minutes or cover and refrigerate for up to one day.
- Heat the oil in a 10-inch skillet over medium- high heat. Add the chicken and the marinade and cook, stirring occasionally, until the chicken strips are cooked through, about 3 minutes. Transfer the chicken to a plate, cover loosely, and let cool to room temperature (or refrigerate, covered, until ready to roll). Use in Summer Rolls.
Yield: Yields 16 rolls.
Servings: 6 to 8 as appetizer.
The classic Vietnamese summer roll is as lovely to look at as it is delicious to eat: plump shrimp, fragrant herbs, and rice noodles bundled in a soft rice paper wrapper. For a twist, try substituting Honey Ginger Chicken or Grilled Sesame Beef for the shrimp. Serve the summer rolls with one or more dipping sauces such as Nuoc Cham or Pineapple Lime Dipping Sauce.
Ingredients
- 32 medium (31-40 count) shrimp, in their shells
- 6-1/2 oz. thin dried rice noodles
- 16 large round rice paper wrappers (about 8 inches in diameter); plus a few extra in case of breakage
- 20 leaves bibb or Boston lettuce, cut crosswise into 1-inch-wide strips (to yield about 5 cups loosely packed strips)
- 1 cup packed fresh mint leaves
- 1 cup packed fresh cilantro or basil leaves, or a mix
- 4 scallions, trimmed, cut into 4-inch-long pieces, and sliced lengthwise into thin strips
Nutritional Information
Preparation
Cook the Shrimp:
- Bring a medium saucepan of water to a rolling boil over high heat. Drop the shrimp into the water and cook until they turn pink and opaque, 1 to 2 minutes. Drain in a colander and rinse with cold water until the shrimp are cool. Peel the shrimp, slice them in half lengthwise, and devein if necessary.
Prepare the garnishes:
- Bring a medium saucepan of water to a rolling boil over high heat. Drop in the rice noodles. Remove the pan from the heat and let stand for 8 to 10 minutes, gently lifting and stirring the noodles now and then as they soften, to cook them evenly and to keep them from clumping. Drain the noodles in a colander and rinse them with cold water to stop the cooking. You should have about 4 cups cooked noodles.
- Arrange the noodles, rice paper wrappers, lettuce, herbs, scallions, and cooled filling (shrimp, beef, chicken, or tofu) around a large cutting board or tray set before you. Have a platter nearby for the finished rolls.
Soften the rice paper:
- You’ll need a skillet of very warm water to soften the rice paper, and a cutting board or tray to lay it on.
- Fill a large skillet halfway with very warm water. Slide a sheet of rice paper into the water and press gently to submerge it until it becomes very pliable, 15 to 30 seconds. Remove the rice paper carefully, shaking gently to help excess water drain off, and lay it before you on a cutting board or tray. (If the water becomes too cool to soften the paper, reheat it briefly on the stove.)
Line up the ingredients:
- Starting on the lowest third of the wrapper and working away from you, line up a narrow tangle of noodles (about 1/4 cup), a row of lettuce strips (about 1/4 cup), 5 to 7 good-size mint leaves, a row of cilantro or basil leaves, and a row of scallion strips. Leave about 1 inch of empty space along the wrapper’s bottom and side edges.
Make the first fold:
- Starting from the edge closest to you, roll the wrapper up and over the fillings. Stop after the first turn to tuck and compress everything snugly into the wrapper. Once the first turn is good and tight, fold the right and left sides of the wrapper in onto the roll, closing off the ends, as though making an envelope.
Add the protein:
- Just above the cylinder you’ve already rolled, lay four shrimp halves, pink side down, a few strips of chicken, or one strip of beef or tofu. Roll the wrapper tightly, all the way to the top, and press the seam closed. If the wrapper is too dry to stick, dip your finger in the water and run it along the paper to moisten and then press the seam closed. Set the roll, seam side down, on the platter. Continue to fill and roll up the rice paper sheets until you’ve made 16 rolls. (Dont let the finished rolls touch one another or they’ll stick.) Serve immediately (or drape a damp dishtowel over the rolls, wrap the platter tightly in plastic, and serve within two hours.)
Make Ahead Tips
You can assemble summer rolls up to 2 hours in advance as long as you cover them with a damp dishtowel and wrap them well with plastic to keep the rice paper from drying out.
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