The rolls in summer

I have never been a big fan of spring rolls, but summer rolls are a different story. I totally love them and started making them at home despite the time it takes to nicely julienne so many vegetables and then soak the rice paper and try not to break it when rolling. And still I can recommend trying to make them at home and mix them as you please 🙂

I usually go very spontaneously with my pick of vegetables, so unless you really want to be 100% authentic you can use a mix of avocado, cucumber, red pepper, green salad leafs, carrots.  Before starting to roll the rolls, you should prepare the shrimps. Add 300ml of water in a pan, bring it to boiling temperature then add the shrimps and leave for 3-4 min until they are nice and pinkish.

 Ingredients for 3 large servings

150g shrimps

1/2 pack rice paper

rice noodles or rice vermicelli

1/3 cucumber

1/2 red peper

1 carrot

1 avocado

thai basil, coriander, ciboulette, green salad/lettuce

Summer roll dipping sauce

3 tablespoons crunchy peanut butter

Juice from ½ lime

1 tablespoon fish sauce

1 tablespoon oyster sauce

2 tablespoon soya sauce

1 tablespoon water


Use packaging instructions to soak the rice paper, and then add noodles, vegetables, a mix of herbs and shrimps. Fold the rice paper gently, first the bottom part to make sure vegetables will not slip, then the sides and roll them until nice and round.

The process is quite easy, but requires a bit of patience. It will pay off, I can assure you.

Enjoy the last day of summer. In the end, summer is in the rolls, not in the days.

Yours truly, LCH

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