Summer rolls
Spring rolls are a perfect finger food because they pack a lot of flavor into one easy bite. But what if you don’t feel like standing at the stove, frying? Swap the wonton wrappers and pan of cooking oil for rice paper wrappers and a bowl of hot water and you’ll get summer rolls instead.
The Vietnamese wraps are a terrific way to enjoy crispy-crunchy vegetables with fresh herbs, cooked noodles and some type of protein. They’re also incredibly pretty, as their translucent skin allows whatever’s stuffed inside to shine through in an array of colors.
Rice paper starts to dissolve (and gets incredibly sticky) in just a few seconds of being wet, so it takes some practice to get the technique down pat. Place your fillings on the bottom third of the dampened rice paper, then fold in the ends and roll it, as you would a burrito, into a tight cigar. Transfer the rolls, seam side down, to a platter and cover with a damp towel so they stay moist while you make the remaining rolls.
Just as the fillings can vary, summer rolls can be served with a variety of sauces — peanut, sweet chili or one made with soy, rice vinegar, honey and garlic.
SHRIMP SUMMER ROLLS
Makes 20
Adapted from finecooking.com.
2 ounces dried cellophane noodles ½ cup low-sodium soy sauce
½ cup rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon minced fresh ginger 1 teaspoon sesame seeds, optional 1 teaspoon minced scallion, optional 2 teaspoons Asian sesame oil Salt and freshly ground pepper 10 (8½-inch) rice paper wrappers 10 bibb lettuce leaves, torn in half ¾ pound cooked shrimp, halved
1 cup small mint leaves
1 cup packed small cilantro or basil
leaves
1 carrot, peeled and julienned
In a medium bowl, cover cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.
Meanwhile, in a medium bowl, whisk soy sauce, rice vinegar, honey, garlic, ginger, sesame seeds and scallion (if using), sesame oil, salt and pepper.
Soak 1 rice paper wrapper in hot water until pliable. Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of bibb on bottom third of the wrapper. Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel.
Repeat with the remaining wrappers and fillings. Cut each roll in half and serve with the dipping sauce.
Note: A nutritional analysis is not available.