Vietnamese Summer Rolls

We've made summer rolls before, always with delicious success. However, we like to reference our original recipe and try new veggie combos when we have an event that we're taking them to. In this case, we decided to make them for a School of Ed potluck at one of Will's professors' houses, and chose to mix up the recipe a little bit based on something we saw on The Kitchn. Personally, I prefer our original recipe because the veggies stay crisper, but that in no way means these aren't tasty too! This recipe adds an extra tang to the veggies from the dressing, that adds a whole new dimension for your tastebuds. Plus, there's just a larger variety of flavor to go around! For the potluck, we used our same peanut sauce that we always do, which makes anything Asian (or just anything, really) taste amazing. Based on how many we took home (0 rolls), I think this recipe was a success!

Now, let's put some rumors about summer rolls to rest. People are often under the assumption that making summer/spring rolls is challenging. Well, that's only mostly true! You just have to be patient and gentle with the rice paper wraps, because they do like to tear. Otherwise, the preparation and assembly of the rolls isn't hard, just time-consuming. I personally prefer to wrap rolls with two rice paper wraps, much to Will's chagrin. I think he thinks it's a waste, and I'll admit, it makes the rolls a bit chewier. BUT! Success rate for double wrapped rolls versus single wrapped rolls in regards to falling apart/tearing? No comparison. As far as the rest of the prep--veggies and sauces--you just need to have a bit of skill with a knife to get the thinly sliced effects for the veggies, and everything else is easy peasy. The slicing of veggies? That's the part I let Will do.

Cooking Notes: The Kitchn had its own spicy peanut sauce that it included with the recipe, but we chose to stick with our preferred recipe, included here. We doubled the total recipe since we were making them for a large group, which is reflected below. We also chose to eliminate radishes, which the original recipe calls for.

Vietnamese Summer Rolls (adapted from The Kitchn; makes about 20)
Bean Thread Filling
3 oz. bean threads (cellophane noodles)
1 tsp toasted sesame oil
Red pepper flakes

Vegetable Filling
1 large cucumber
1 medium carrot
1/2 green bell pepper
1/2 orange bell pepper
2-3 scallions, sliced

Vegetable Dressing
1 tbsp rice vinegar
1 tsp sugar
2 tsp fish sauce
1 lime, juiced

Rolls
15-20 rice paper wraps
A large bunch of Thai Basil leaves
1/4 cup cilantro leaves
2 large bunches fresh mint leaves



Peanut Sauce
1/2 cup smooth peanut butter
1/2 cup hoisin sauce
1/2 tsp sriracha sauce
1 inch fresh grated ginger
1/2 cup hot water

Prepare the peanut sauce by combining hoisin sauce, peanut butter, sriracha and ginger. Add 1/2 cup of hot water and whisk ingredients together. Continue to add hot water until sauce is the consistency you desire. Store in refrigerator until ready to serve.

Cook the bean threads according to package directions, or use the following guidelines. Heat a medium saucepan full of water until almost boiling, turn off heat, add the noodles, and let sit for about 10 minutes. Once noodles are cooked, drain them and put them in a bowl. Toss with toasted sesame oil and red pepper flakes. Before wrapping, chop threads into small pieces.

Slice cucumber, carrot, and bell peppers into thin strips using a grater, peeler, knife, or julienning by hand (or a combination of these). Whisk together rice vinegar, sugar, fish sauce, and lime juice in a large bowl. Add the veggie mix and sliced scallions, tossing to coat.

Once all ingredients for the filling are prepared, begin to soften rice wrappers. Fill a large saucepan, cake pan, or baking dish, with warm-hot water (not so hot it burns your hands; bring water to a boil then allow to cool for several minutes before starting). For each wrapper, immerse it in the hot water bath until it softens, which can take between 30 seconds and 1 minute. Once mostly soft, use both hands to lift it out of the water and immediately spread it on a plate.

Fill the center of the roll by laying about 3-4 Thai Basil leaves down the middle. Then lay about 1-2 tbsp of chopped bean threads. Next, add about 1-2 tbsp of the veggie mixture, then top with a couple cilantro sprigs and 2-3 mint leaves. Careful not to put too much in and overstuff your roll! To wrap, fold in the top and bottom edges of the wrapper over the filling. Then, fold in one of the side edges over the filling in the middle, tucking into filling. Roll to finish wrapping the roll, creating a snug close on all sides. Chill in an airtight container in the refrigerator until ready to serve with peanut sauce!


Recipe: The Kitchn: Vietnamese Summer Rolls