It’s been a cool and damp summer here in Galena. Someone said to me, “it’s not even been warm enough to enjoy a good salad!” I don’t know about you, but I always enjoy a good salad, be it a breezy 70 degrees or 110 in the shade. When asked by a customer to make some Asian dishes for her family party, I was reminded of how good these were, and especially on a hot summer day. Vietnamese summer rolls are not only fresh and crunchy, but a salad in your hand. Perfect to take along for a picnic or hike. Of course I think the dipping sauce really makes it, so be sure to take it along in a tightly sealed jar with some small serving cups for each person. They can be made a few hours ahead and kept in a covered container in the refrigerator.
While you have the carrots out, steam one with a small clove of garlic to puree for baby. A touch of cilantro or basil in the blend will treat him to a similar taste of the rolls the rest of the family will be enjoying.
A perfect dish to make with the kids. The rice paper wrappers are a bit tricky to start, but the kids can choose and layer on their own ingredients and wrap up. They don’t have to be perfect! The vegetables and shrimp can be served alone with the dipping sauce. Kids love that dipping idea.
Vietnamese Summer Rolls
Serves 8
Prep time: about 1 hour
Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon minced jalapeno pepper with seeds or more to taste
Whisk all the ingredients together in a small bowl until the sugar dissolves. Let stand 15 minutes.
Assembly
8 8-inch round rice paper wrappers
4 ounces rice stick noodles, cut in 3-inch pieces, softened in boiling water and drained
1 large carrot, peeled and grated
1/2 cucumber, cut in match-sticks
1 small bunch basil, shredded
1/4 bunch fresh cilantro leaves, coarsely chopped
1/2 small head butter lettuce, shredded
16 medium shrimp, poached in salted water and sliced in half, lengthwise
Place hot water in a large shallow bowl. Dip the wrappers in for a few seconds to soften. Place briefly on a towel to dry the excess water and transfer to the work surface. Place the desired fillings on the lower third of the wrapper, being careful not to use too much—about 1/4 cup. Roll up in a cylinder, folding in the sides and rolling from the bottom to the top. Repeat with the remaining ingredients. Place on a serving platter and cover with a damp towel until serving. Cut in half diagonally and serve with sauce.
Serves 8
