Summer rolls

final
Spring rolls are my favourite restaurant food but now that I have made them, they are definitely my favourite food to make as well. That and the marinated tofu…
I have always called these spring rolls but apparently they are actually called summer rolls, they are fresh Vietnamese rolls in rice paper and they are great. The first time I had these was during my travelling in Vietnam last summer, I usually prefer the fried version which is slightly less pretty and a lot less healthy, but these rolls with veggies and tofu are just as awesome.

Originally I have tried a version with just vegetable and no tofu, but I felt that the roll was missing something. And then I came across this recipe from White On Rice Couple website. The marinated tofu was exactly what I was missing from my spring rolls, I am assuming that the same thing would apply to some grilled meat but I am not a big fan of meat. The tofu was marinated in a mix of oil, soy sauce, curry powder and cumin and left in the fridge for a bit.

Marinade
Then I just fried it on the pan without adding anything else until golden. It was so good I had to hold myself from eating it straight from the pan.
Tofu
Then I cut all most of the tofu into thin strips to go into the rolls and used the julienne peeler for the carrot and cucumber.

Rolls

Stuff them with fresh herbs and start rolling! I used this photo tutorial from White On Rice Couple to learn the technique.

triptych

I used quite a small rice paper (16 cm diameter) which resulted in smaller, two-bites-sized rolls. Put them on a plate and try not eating them before the sauce is done.

Now the sauce, it was adapted from a recipe I have learned during my travel to Vietnam and Cambodia at a cooking class. I think this is a sweet chilli sauce but not in the Thai gelatinous sense, it is more liquidy and I love it with these fresh rolls.

Ingredients-sauce

The first time I made this it was a bit too spicy for me so I have only put half a chilli pepper in the second time but feel free to add more for that extra kick.

Sauce

And dig in!

Plate

Summer Rolls
Adapted from White On Rice Couple and Tigre de Papier
Prep time: 45 mins
Marinating: 1 hour
Makes about 10 small rolls.
Marinated tofu

  • 100g tofu
  • 100 ml vegetable oil
  • 30 ml soy sauce
  • 1 clove of garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Rolls

  • Rice paper wrappers
  • Salad leaves (I used gem lettuce)
  • 2 carrots
  • 1/2 cucumber
  • 150g bean sprouts
  • Bunch of coriander
  • Bunch of basil
  • Bunch of mint leaves

Dipping sauce

  • 1 shallot
  • 2 cloves of garlic
  • 1/2 red chilli pepper, deseeded
  • 1 tablespoon palm sugar (or brown sugar if palm sugar not available)
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce
  • 50 ml water
  • 1 tablespoon thin carrot strips, optional
  • 1 teaspoon of powdered vegetable stock
  • 1/2 lime, juice of
Marinated tofu

  1. Finely chop the garlic.
  2. Mix all the ingredients together until well combined.
  3. Put the marinade and tofu into a plastic bag and leave in the fridge for 1 hour.
  4. Fry the tofu slices on the pan, no extra oil is needed.
  5. Slice the

Rolls

  1. Cut the carrot and cucumber into thin strips using a julienne peeler or sharp knife.
  2. Prepare all the roll ingredients and a bowl of luke warm water for the rice paper.
  3. Wet the rice paper until only slightly firm, put on a chopping board and pile all the ingredients onto one side of the paper.
  4. Roll away from you, folding the sides inwards halfway through the rolling.

Sauce

  1. Finely chop the garlic, shallot and chilli pepper.
  2. Add the chopped ingredients, oil, fish sauce and sugar to the pan.
  3. Fry for a couple minutes until the ingredients are soft.
  4. Add the water and carrots and leave for 1 minutes before pouring into a bowl and leaving to cool.
  5. Add lime juice to the cooled sauce to taste.

Print this recipe here.

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3 thoughts on “Summer rolls

  1. Excellent, Barborko

    Maxik is a big fan, could you, perhaps, wave at us from one of the food pics? Scilly, i know. We really miss seeing you. Video pls.

  2. Barborko, moc mě potěšilo, že mi Janina přeposlala tvoje kuchařské recepty a další komentáře, moc tě hodnotím, vše je uděláno opravdu na vysoké úrovni, i když se nepustím do složitého jídla – jako jsou “summer rolls”, tak určitě pesto mě potěšilo, a taky mě těší, že mám nějaké spojení s tebou, zdraví tě babička.

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