Summer rolls are the perfect light snack for an evening with you friends or lunch. Preparation takes a little time but is not too difficult to make them.
I used to eat it all the time, you don’t even have to count calories, it’s super healthy and super low in calories. Are you thinking of what to serve your friends when they come to visit? This dish, although so simple, wins the hearts of all our guests every time!
There are a few things you need to keep in mind for it to turn out perfectly:
- remember not to soak the rice paper in water for too long. The water should not be hot either, it is enough that it will be lukewarm.
- Rice paper is very fragile. When you prepare too many ingredients, they can tear it apart while folding. Sometimes less ingredients are better.
- Always fold the rolls in the same order: first, fold lightly from the bottom, then fold the sides, and finally roll to the end.
And that’s it!
RICE PAPER – I’ve always used round sheets, but this time I’ve tried smaller square sheets and they’re great too. Have a large pot of lukewarm water ready so that it is easy to soak the paper in it. A few seconds in the water is enough.
RICE NOODLES – Vermicelli, because that’s its name, you will get in every store. I buy ready-made sheets from a nearby Korean store, which are much easier to use for summer rolls.
DIPPING SAUCE – my favorite is the Vietnamese Dipping Sauce, a bit reworked by me. A ready-made sweet and hot sauce or a peanut butter sauce will be just as tasty. Someday I will throw it here because it’s worth trying!
INGREDIENTS
about 12 rolls
- Rice paper
- 100g of rice noodles
- 5 leaves of iceberg lettuce
- 100g of mung bean sprouts
- ½ bell pepper
- 1 carrot
- 1 cucumber
- 1 avocado
- radish
- coriander
- chives or green onions
dipping sauce
- 100 ml of water
- 2 tablespoons of rice vinegar
- 1 teaspoon of sesame oil
- 3 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1 clove of smashed garlic or garlic paste
- 1/2 teaspoon chopped ginger (or dry ginger)
- a few chilli flakes (optional)
SUMMER ROLLS – PREPARATION
- To begin with, cook Vermicelli according to the instructions on the package. Drain off and put into a bowl.
- Cut the lettuce into strips no longer than approx. 8 cm. Cut the bell pepper, cucumber and carrot into sticks. Slice the radish. Peel the avocado and cut into 0.5 cm slices. Prepare the chives so that it is not longer than approx. 8 cm.
- Pour lukewarm water into a large pot or bowl. Soak the paper for a few seconds, then place it on the board.
- Put a little bit of each vegetable inside the paper, add a little lettuce and a spoonful of rice noodles on top of it.
- Wrap according to the instructions described above. We put them on a tray so that there are spaces between them so that they do not stick together.
- We mix all the ingredients for the dipping sauce and serve it in a small bowl.
READY TO EAT?
