I’ve just returned from a three day cruise to the Bahamas yesterday and had the awesome idea of taking one extra day off work. It was great hanging out with the family. Now that I’m back, i have some time to cook again. I’m slightly more tan, my wallets a lot thinner, and after gorging myself with lackluster food from the boat, I’m even fatter. I needed something fresh and light. On my nearly seven hour drive back from Miami, where we sailed out of, I dreampt of making some Vietnamese inspired summer rolls. Because I took today off, i decided to make a few for the family. I’ve included two very simple dipping sauces at the bottom too.
This recipe is very simple, requires zero cooking, and tastes delicious. It’s really just slicing your favorite vegetables and wrapping in Vietnamese rice wrappers. You can find the rice paper in most grocery stores, or any local oriental grocery. If you’re finding it hard to locate, or don’t have an oriental grocery near by, Amazon is a good choice too.
For the filling, add whatever vegetables you like. For this recipe, i used the following.
- red cabbage
- green leaf lettuce
- bell pepper
Prepare all your vegetables in a julienne style cut so they fit nicely into the wrapper. Keep the leaves of the lettuce whole, just cut out the rib. Leave herbs whole as well.
In a wide mouth bowl filled with hot water, roll the wrappers around until it begins to become pliable; about 15 seconds. Lay the wrapper on a damp towel and add vegetables onto the first third of the wrapper. Setting it on the towel seems to work better than right on a cutting board; these wrappers are really sticky. Fold wrapper around vegetables once, tuck in sides and finish wrapping. Repeat until desired amount of rolls is achieved. For us, two of these filled rolls worked per person.
That its. They’ll store for a few hours in the refrigerator, but taste best eaten immediately.
But whats a roll without some sauces to dip in? – I’ve added two very simple dipping sauces. Dip in either sauce, or in both for a great combo.
- 1/4 c natural peanut butter
- 1/4 c water
- 1 lime, juiced
- 1 tbs soy
- 1 tsp fish sauce (optional)
- 1/4 c hoisin sauce
- 1 tbs sambal (hot chili paste)
- 1 tbs rice vinegar
- 3 tbs water
- 1 tsp fish sauce