I have a huge desire for Asian food. I would much rather go to the local oriental market and grab all the necessities I need to fix a fabulous meal than go out to a Chinese or Thai restaurant and get it made for me. One of my preferred choices when it comes to Asian cuisine is summer rolls. They are so fresh and full of crisp flavor from seasonal vegetables and herbs. Super simple to make and inexpensive. These rolls are perfect for a hot summer day, however, because its only January, I find them a perfect match with some curry!
Active Time: 10 Minutes
Total Time: 25 Minutes
Yield: 6 Summer Rolls
Mise en Place:
-6 Spring roll wrappers
-1/2 Yellow onion, julienne thin
-1 Red Pepper, julienne
-1 Carrot, peeled, julienned
-1/2 Mango, peeled, julienne
-6 Basil Leaves
-12 Cilantro Leaves
-1 Cup Rice, cooked
-1 large bowl of water
Method of Prep:
-Place 1 spring roll wrapper in water and soak for about 20 seconds until soft.
-Carefully place wrapper on the counter (Paper tears easily once wet, use care when moving around to avoid tearing paper.)
-Place 1 small handful of rice on the bottom of the wrapper. (leaving about 1/2 inch room at the bottom for wrapping)
-Press rice down and begin to lay vegetables on top. garnish with herbs.
-Roll the bottom up to cover the rice. Fold both sides in and then continue to roll tightly until sealed shut.
-Repeat the above steps until finished.
-Dip in sauce of choice
-Mae Ploy (A sweet chili sauce that can be found in all oriental markets or in the Asian (international) section of your supermarket or walmart)
-Hoisin (Garnish with 1 tablespoon of chopped peanuts and 1 teaspoon of chopped cilantro) Can also be found in the international isle.