Summer rolls are a favorite in my house and a regular dinner. They are fresh, flavorful, crispy, a little chewy due to the rice paper… in short, perfect! It is a great way to have a balanced meal as it includes vegetables, fruits, starch and protein in every bite. Originally from Vietnam, this simple dish is a treat for health-conscious people! So go ahead, get all those fresh summer veggies and fruits out and make these colorful summer rolls. Get creative and show your culinary food art skills by making different designs. Having a summer party? Get your guests to make their own summer rolls. I am all about engaging my guests in the food-making process. It opens up so many conversations and besides everyone gets what they really like. I hope you enjoy this recipe!
What you will need:
| Ingredients | Quantity |
|---|---|
| For the Filling: | |
| Julienne Cut Veggies | 2 cups |
| Fresh Fruit | 1/2 cup |
| Meat/Fish | 1/2 cup cooked |
| Vermicelli | 1/2 cup |
| Herbs | 1/2 cup |
| For the Pickling Liquid | |
| Vinegar | 1/4 cup |
| Water | 3/4 cup |
| Soy Sauce | 2 tablespoons |
| Sugar | 4 tablespoons |
| Rice Paper | 12 |
How to make it:
Pickle the vegetables:
- Julienne cut the vegetables. Any vegetable that is crispy is good to use. Commonly used vegetables are carrots, cabbage, snap peas, radish, beets, and cucumbers.
- In a bowl add vinegar, soy sauce, sugar, and warm water. Mix well.
- Pour the liquid over the vegetables. Let them soak in the liquid for at least an hour.
Other prep:
- Cut the fruits per your liking. Common fruits used in making summer rolls are mangoes, avocados, and plums.
- Cook the meat or fish seasoned with salt and pepper. I usually like to grill my meats/fish/shrimp for this recipe.
- Cook the vermicelli in water. Drain the water and keep the vermicelli aside.
- Wash and keep the herbs ready.
Assembly:
- Keep the pickled vegetables, cooked meat/fish, cut fruit, and herbs close by.
- Take hot water in a flat plate. Dip the rice paper in the hot water until it begins to soften.
- Place the wet rice paper on a dry surface. Add stuffing per your choice (Get creative! The sky is the limit 🙂 ). Add a little vermicelli, some pickled vegetables, fruits, and the protein.
- Wrap the sides of the rice paper first. Then tightly roll the paper around the filling from one end to the other. Tip: The rice paper cover will have instructions on how to do this step as well.
- Serve with peanut dipping sauce or add some chilies to the pickled liquid.