The summer rolls are delicious and very easy to make, made with rice noodles and raw vegetables or, if preferred, with meat or fish, to be seasoned and filled according to your taste. They originate from Vietnam, and unlike Chinese spring rolls, they are not cooked but wrapped in rice paper soaked in warm water and served with sauces like peanut sauce. They should be eaten at room temperature, and they are colorful and crunchy because they are filled with raw vegetables like carrots and cucumbers. My summer rolls are not quite perfect because I slightly overstuffed them and misplaced the vegetables, but since I’m sure I’ll make them again soon, as they are very good, I will also change the photo soon.
They can be served as a light meal or as an appetizer or snack, perfect with peanut sauce. But now let’s see how to prepare them in the recipe that follows.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: No Cooking
- Cuisine: Japanese
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 12 sheets rice paper
- 2 carrots
- 1 cucumber
- 200 g rice noodles (100 g is enough)
- to taste sesame seeds (black if you have them)
- to taste soy sauce
- 2 teaspoons curry paste
- 2 tablespoons teriyaki sauce
Steps
The preparation of summer rolls is really very simple: start by peeling the carrots and cucumber and cutting them into strips 4 inches long and a maximum of 3/4 inch wide. Now soak the rice noodles, usually, the package indicates the “cooking” time which is 3-5 minutes. Once ready, drain the excess water and season with teriyaki sauce and soy sauce. Now get a wide bowl and pour in warm water.
Soak a sheet of rice paper, place it on a work surface, and add the ingredients in the lower part. I put the noodles first and then the vegetables. Wrap the rice paper inward starting from the sides and then outward to form a roll. Continue like this until you have made all the rolls.
At this point, your summer rolls will be ready to be served with a sauce you like. I recommend peanut sauce. They are eaten strictly by hand after dipping them in the sauce.
If you love ASIAN RECIPES check HERE.
Saby recommends….
The first tip I give you is to arrange the vegetables first and then the noodles, because when wrapping them, you will see the colorful vegetables first, so the final effect is prettier. The second is not to overstuff them; otherwise, you will end up with sausages like I did, rather than rolls, alas. But being the first time I made them, I am still very satisfied with the result.
