July-August 2015

How to Make Vietnamese Summer Rolls

Rolls can take many fillings and are easy to prepare


All photos by Stacy Zarin-Goldberg.

TO MAKE THE ROLLS:

1. Soak cellophane noodles in a bowl of room-temperature water for 20 minutes (be sure to remove any cotton string holding them together). Cook noodles in boiling water for 20 seconds, strain immediately and rinse them under cool, running water for 1 minute. Toss the noodles with the fish sauce, canola oil and sesame oil.

2. Dip a rice wrapper into the bowl of water for 10 seconds. Remove the wrapper and dab off excess water.

3. Place 3 tablespoons of cellophane noodles on one half of the wrapper, just below the center. Top with a few pieces of red pepper, carrot, cucumber, herbs and lettuce. Place one shrimp on top of the filling mixture. Do not overfill or the wrapper will break.

4. Roll up the wrapper, burrito-style. The roll will seal itself.  

 

INGREDIENTS
1 17.6-ounce package of cellophane or mung bean noodles
¼ cup good-quality fish sauce
½ cup canola oil
1 tablespoon sesame oil
1 20-ounce package of rice wrappers
1 red pepper, sliced into a fine julienne
1 carrot, julienned
1 cucumber, peeled, seeded and julienned
1 ounce of cilantro, most of the stems removed
1 ounce of mint leaves
1 ounce of garlic chives
4 ounces of Thai basil leaves
2 heads of Boston leaf lettuce
24 cooked (preferably grilled) shrimp

Have all ingredients and materials ready before making the rolls. Your workstation should include a slightly damp kitchen towel, a large bowl of room-temperature water and the prepared ingredients in containers within easy reach.

 

DIPPING SAUCES

PEANUT SAUCE

INGREDIENTS
1 cup of peanuts
2 tablespoons peanut oil
1 tablespoon canola oil
1 tablespoon ground chili paste
1 tablespoon sugar
1 tablespoon light soy sauce
¼ cup of water
½ cup of coconut milk
½ teaspoon lemon zest
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon salt

» Grind the peanuts in a food
processor. Add the remaining ingredients and purée to
incorporate.  

 

Soy Ginger Sauce

INGREDIENTS
½ cup good-quality soy sauce
1 tablespoon minced ginger
½ tablespoon minced garlic
½ tablespoon minced jalapeno
1 tablespoon finely chopped Thai basil or cilantro
1 spring onion, sliced fine
1 teaspoon hot bean paste

» Mix all ingredients in a bowl.