chillaxin

If you’re feeling that it’s too hot to turn on the stove or even worse, the oven, then it’s time for summer rolls; also known as Vietnamese salad rolls or spring rolls.

Now, due to my lack of time to explain it myself,  (I have the teen class graduation lunch today, hosting not only the students themselves but additionally two guests for each student) I turn to trusty Wikipedia to define spring or summer rolls.

“Vietnamese spring roll  – ingredients include slivers of boiled or fried pork, shrimp, chicken, beef, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, or bean threads, all wrapped in moistened rice paper, served cold with dipping sauce. The salad roll is easily distinguished from a “minced pork roll” by the fact that it is not fried, the ingredients used are different. Spring roll refers to the freshness of the spring season with all the fresh ingredients, therefore frying would take away that feeling.”

Summer Rolls

5 ounces bean thread (cellophane) noodles
1 tablespoon seasoned rice vinegar
Spring roll wrappers (rice paper rounds), 8 1/2 inches in diameter
1 pound cooked shrimp, peeled and sliced in half horizontally
Fresh mint leaves, washed, dried, and sliced thinly
Fresh basil leaves, washed, dried, and sliced thinly
Fresh cilantro leaves, washed, dried, and coarsely chopped
Peeled and shredded or julienned carrot
Romaine or red lettuce leaves, rinsed and dried (tough ribs discarded)
Sweet chili sauce or other dipping sauce(s) of your choice

Cover bean thread noodles with boiling water and let soak 15 minutes; drain well in a sieve or colander. Pat dry between paper towels and toss with rice vinegar.  Cover and refrigerate until ready to use.

Fill a pie plate or flat bowl with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible (work with one rice paper at a time, being gentle as they break easily when brittle).  Remove from water and place rice paper on a damp kitchen towel and let rest for approximately 30 seconds until it’s more pliable.

Arrange some of the shrimp, noodles, mint, basil, cilantro, and carrot on the bottom half of the soaked rice paper; leaving a 1-inch border along the edge.  Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other, take care to not overfill.  Then place a piece of lettuce atop.

Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet, the side nearest you, over the top of the fillings, and roll into a cylindrical shape halfway.

Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more warm water).

Transfer summer roll to a plate or baking sheet, seam-side down, and cover with dampened kitchen towels. Make additional rolls in the same manner.  Cover and refrigerate until ready to serve.

Bring rolls to room temperature before serving. To serve, halve rolls on the diagonal and place the rolls on your serving platter.

Serve with sweet chili sauce or your favorite dipping sauce.