26th January 2008

    Vietnamese Summer Rolls

    posted in Appetizers, Asian |


    Jeremy and Autumn came over for dinner one night this week — Lisa made these fresh rolls, which filled us up much more than the tiny seafood salad I made. The peanut sauce was also really, really good.

    Chris says:

    Yay, I love these; we haven’t made them in a while…

    Lisa says:

    I’m glad I made as many as I did. That dinner you made was barely enough for one, let alone four!

    Autumn says:

    How’d you get the tofu to not get all mushy?

    Lisa says:

    Apparently the trick is to roll it in a bit of flour first. It works really well!

    Jeremy says:

    These are tasty, thanks!

    Chris says:

    Um, did the four of us just eat 17 of these things?

    Vietnamese Summer Rolls
    ———————–
    12 medium shrimp, peeled and deveined
    3 ounces rice noodles/sticks
    4 Ounces firm tofu
    1/4 cup flour
    1 tbsp oil
    16 round rice paper sheets
    1 medium carrot, peeled and julienned
    1/2 cucumber, peeled, seeded, and julienned
    1/4 cup fresh mint leaves
    1/4 cup fresh basil leaves, preferably Thai
    1/4 cup fresh cilantro leaves

    Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside. In a medium bowl, cover rice noodles with hot water by 2 inches; let soak for 15 minutes. Drain, and rinse under cold water. Set aside. Cut tofu into sticks, roll in flour and lightly fry in oil. Place on paper towel to drain.
    Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 1 piece of tofu over shrimp. Top with 1/4 cup assortment of rice noodles, carrots, cucumbers, mint, basil, and cilantro. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
    Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with peanut dipping sauce.

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    This entry was posted on Saturday, January 26th, 2008 at 8:08 pm and is filed under Appetizers, Asian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Vietnamese Summer Rolls”

    1. 1
      On February 8th, 2008,Autumn said:

      those WERE very tasty! tonight, i made fried panko/coconut encrusted tofu and the crunchiness seriously ruled (as lisa would say) i did like tofu that night and it inspired me to look beyond the normal toss it in some oil and hope for the best plan.

    2. 2
      On February 9th, 2008,Red Icculus said:

      These look so delicious! When they are so tiny, I have to chop the cabbage extremely finely to get a good mix of veggies, but this recipe is delish!

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