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How about a Spring Roll or Summer Roll? It's a cool, easy, and an efficient process that yields a delectable prize.
Did you know that Spring/Summer Rolls are Egg Rolls that are not fried? Because they are not fried, they are very low in fat and calories!
Not only are these Rolls tasty, but they are also healthy. These are good as a starter or a main course.
Secrets of great Spring/Summer rolls are to use the freshest ingredients available, to moisten the
rice-paper wrappers until they are pliable but not too wet, and to roll the
bundles tightly. The beauty of spring rolls is that you can you just about any ingredients you like. Pre-made wrappers and bottled dipping
sauces are readily available in Asian markets and the Asian section of most supermarkets.
Spring Rolls Recipe - Summer Rolls Recipe
Yields: Appetizer - Serve 1 or 2 halves per person. Main Course - Serve at least 6 halves per person.
Prep time: 30 min
1 pound cooked
shrimp, prawns, lobster, or crab meat
(Bean thread noodles)*
1 tablespoon seasoned rice vinegar
Red or Boston lettuce leaves (leaves separated, rinsed, dried,
and tough ribs discarded
mint leaves, washed, dried, and coarsely chopped
basil leaves, washed, dried, and coarsely chopped
cilantro leaves, washed, dried, and coarsely chopped
Coarsely shredded carrots
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter**
Bean thread noodles are the thin clear noodles made from ground mung beans or (the
cheaper version) mung bean flour. Because of their appearance, they are also called transparent or cellophane noodles. Look for
bean thread noodles online, in the ethnic or pasta section of natural food stores,
or in specialty or Asian markets. Store them, unopened, in a cool, dry cupboard for six to eight months.
Spring Roll Wrappers or Rice Paper Wrapper can be found
online and near the fried noodles in Asian markets. They will keep in your cupboard indefinitely. As
they are fragile, keep them flat and handle them gently.
If using shrimp or prawns, sliced them in half lengthwise.
Cover bean thread noodles with boiling water and let soak 15 minutes; drain well in a sieve or colander. Pat dry between paper towels and toss with rice
vinegar. Cover and refrigerate until ready to use.
Spring Roll Wrapper or Rice Paper Wrappers come out of the
package hard and inedible, and they must be soaked in water
Fill a pie plate or bowl with
lukewarm water. Immerse rice paper in warm water for 10 seconds to soften them up just until soft but still flexible
(work with one rice paper at a time, being gentle as they break easily when brittle).
Remove from water and place rice paper on a kitchen towel and let rest approximately 30
seconds until it's more pliable.
(2) Arrange one piece of lettuce on bottom half of soaked rice
paper, folding or tearing to fit and leaving a 1-inch border along edge. Top with
some of the seafood, noodles, mint, basil, cilantro, and carrot (don't overfill). Make
sure the ingredients are not clumped together in the center, but evenly distributed from
one end to the other. Note: The fillings may be placed on the rice paper in any order your desire.
(3) Pressing down on the
filling with your fingers (pressing down on the ingredients
is particularly important because it tightens the roll),
fold the bottom end of the sheet (side nearest you) over the
top of the fillings and roll into a cylindrical shape halfway.
(4) Fold the left and right
sides inward and complete rolling the remaining half (If
rice paper is too dry to seal, moisten unsealed edges with a
little more hot water). Transfer summer roll to a plate,
seam-side down, and cover with dampened paper towels. Make
additional roll in the same manner.
NOTE: Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate.
Refrigerating firms and toughens the wrappers and noodles slightly (if they are a little dry, wipe them gently with a damp cloth).
Bring rolls to room temperature before halving and serving. To serve, halve rolls on the diagonal and place the rolls
upright on your serving platter. Serve with your favorite dipping sauces.
For an appetizer, serve one or two halves per person. As a main course, serve at least six halves per person.
Dipping Sauce Ideas:
3/4 cup prepared hoisin sauce
1/4 cup minced onion
3 tablespoons rice vinegar
2 tablespoons water
2 to 3 teaspoons Asian Red Chili Paste
2 tablespoons minced salted roasted peanuts
In a medium saucepan over medium-high
heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3
minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let
sauce cool at least 30 minutes. Just before serving, stir in peanuts.
Curried Mayonnaise Sauce:
1/2 cup mayonnaise
1 teaspoon fresh lime juice
1/4 teaspoon water
2 teaspoon curry paste (or to taste)
In a bowl, whisk together mayonnaise,
lime juice, water, and curry paste. Refrigerate until ready to serve.
1/4 cup sugar
1/4 cup hot water
1 red serranto chile pepper, seeded and finely chopped
2 cloves garlic, minced
1/3 cup fresh lime juice
1/4 cup fish sauce
In a medium bowl, combine sugar and
hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish
sauce. Serve at room temperature.
2 tablespoons extra-virgin olive oil
1 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon strawberry preserves
1/2 teaspoon freshly grated ginger root
1/4 teaspoon crushed red pepper
In a large bowl, whisk together olive
oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red
pepper. Serve at room temperature.
Spicy Peanut Sauce:
Bunch fresh cilantro leaves
1 cup smooth peanut butter
1 tablespoons sesame oil
1/2 cup soy sauce
2 1/2 tablespoons sugar
3 cloves garlic, minced
1 tablespoons hot chili sauce
1 tablespoons rice vinegar
In a food processor or blender, place the cilantro leaves, peanut butter, sesame
oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve
at room temperature.
Lemon Vinaigrette Sauce:
Juice of one lemon
Juice of one lime
Juice of one orange
2 tablespoons rice vinegar
1 teaspoon freshly grated ginger
1/2 cup extra-virgin olive oil
1 shallot, minced
In a large bowl, whisk together lemon juice, lime juice, orange juice, rice
vinegar, and ginger. Allow mixture to sit fifteen minutes; strain out the ginger and any
citrus seeds. Add the shallots and slowly whisk in the olive oil. Season to taste with
salt and pepper. Serve at room temperature.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -