When its too hot you don't want to stand in front of the gas and cook but at the same time everyone needs to eat, so that time something quick but healthy and tasty comes in mind. I made this rolls so many times and realized that it never made it on blog, So here sharing it vegetarian Vietnamese summer rolls. Its very easy to make, this is my way of making it with vegetarian version, but you can add boiled glass noodles, boiled shrimp, rotisserie chicken, radish , red peppers, cucumbers. I have used Jicama , its root vegetable and very crunchy , carrots, mint leaves, Thai basil leaves and sprouts. I love jicama just like to snack on it. This goes perfectly with peanut sauce , I have added more sriracha to make it spicy.
Ingredients :
One packet of rice papers
3 big carrots cut it in matchsticks
1 Jicama, cut it in matchsticks
Lots of mint leaves, Thai basil Leaves
3 cups of Soy bean sprouts or mung bean sprouts
For Peanut sauce
2 tbsp creamy peanut butter
2 tbsp rice vinegar
3-4 tbsp hot water to thin out peanut butter
1 tsp maple syrup
1/2 tsp red pepper flakes
1 tbsp hot sesame oil
1 tbsp Sriracha or more if you like spicy or less if you dont like too spicy
Mix everything and keep it aside, make this sauce before so the flavors can develop while you are making rolls.
Method :
Take one rice paper and just for 5 seconds keep it in warm water , making sure it don't break.
Put it on flat surface, put first mint and basil leaves and layer other vegetables as you do on one corner of the sheet.
fold it from the side and top and then fold in the edges towards the center and continue rolling the filled wrapper until its closed.
Continue this with each wrappers.
Since its a rice wrapper, it stick, so I made 4 at a time and feed it to the family, didn't wanted to make all and then eat everyone together.
You have to change the hot water while in the process.
If you dont want to eat in the middle of making, you can cover the rolls with damp cloth so it wont be sticky.
To serve, cut it in half and put some sauce in the middle and dip it and enjoy it.
Ingredients :
One packet of rice papers
3 big carrots cut it in matchsticks
1 Jicama, cut it in matchsticks
Lots of mint leaves, Thai basil Leaves
3 cups of Soy bean sprouts or mung bean sprouts
For Peanut sauce
2 tbsp creamy peanut butter
2 tbsp rice vinegar
3-4 tbsp hot water to thin out peanut butter
1 tsp maple syrup
1/2 tsp red pepper flakes
1 tbsp hot sesame oil
1 tbsp Sriracha or more if you like spicy or less if you dont like too spicy
Mix everything and keep it aside, make this sauce before so the flavors can develop while you are making rolls.
Method :
Take one rice paper and just for 5 seconds keep it in warm water , making sure it don't break.
Put it on flat surface, put first mint and basil leaves and layer other vegetables as you do on one corner of the sheet.
fold it from the side and top and then fold in the edges towards the center and continue rolling the filled wrapper until its closed.
Continue this with each wrappers.
Since its a rice wrapper, it stick, so I made 4 at a time and feed it to the family, didn't wanted to make all and then eat everyone together.
You have to change the hot water while in the process.
If you dont want to eat in the middle of making, you can cover the rolls with damp cloth so it wont be sticky.
To serve, cut it in half and put some sauce in the middle and dip it and enjoy it.
this looks absolutely fantastic.
ReplyDeleteFab! Thanks
ReplyDelete