Time: 50 min.
Complexity: average
Servings: 6

These juicy and refreshing summer rolls are a variation on the Asian spring roll. This vegetarian version features julienned vegetables, rice noodles, mint, enoki mushrooms, and tofu wrapped in thin rice paper. For dipping, try spicy peanut sauce and Vietnamese nuoc cham.

Ingredients:

Summer rolls

• 90g mai fun rice noodles or spring roll wrappers
• Vegetable oil for greasing
• 110 g small spinach, stems removed
• 110 g enoki mushrooms
• 3 medium carrots, cut into strips
• 170 g extra-firm tofu, cut into strips
• 1 bunch of fresh mint leaves
• 12 spring roll wrappers

Hot peanut sauce

• 1/4 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp Sriracha sauce
• 1 teaspoon freshly squeezed lime juice
• 1 medium clove of garlic, grated

Nuoc Cham dip sauce

• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce
• 2 tablespoons of sugar
• 0.5 tsp. sriracha sauce
• 1 clove garlic, minced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tofu, rice noodles, carrot, spinach, spring roll dough, lime, Sriracha sauce, fish sauce, Peanut butter, hoisin sauce, mint

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Preparation:

Step 1
• Summer rolls:
  
  Bring a large pot of water to a boil. Add the noodles and cook until tender, 1 minute. Remove the noodles with tongs; reserve the hot water to moisten the spring roll wrappers.
Step 2
• Lightly grease a baking sheet or serving platter with oil to prevent the finished summer rolls from sticking. Clear a space in front of you on the work surface. Along the far edge of the surface, arrange the spinach, enoki mushrooms, carrots, tofu, mint, and noodles in this order. Place the spring roll wrappers and hot water to the side.
Step 3
• Take one wrapper and dip it in hot water; it will soften quickly. Once the wrapper has softened, remove it from the water and lay it out in an even layer on a work surface. Arrange 3 spinach leaves in a horizontal line down the center of the wrapper, leaving 4 cm from the edges. Place a few pieces of enoki and carrot on top. Place 2-3 pieces of tofu on top of the spinach, making sure the tofu and spinach are parallel. Place 4 mint leaves on top and parallel to the tofu. Cover the carrots and mushrooms with about 1/4 cup of noodles.
Step 4
• Lift the edge of the wrapper closest to you upward, fold it over the filling, and lightly tuck the edge under the filling with your fingertips. Gently pull it toward you to ensure the filling lies snugly. Begin rolling the roll toward the opposite edge of the wrapper, then fold the side edges toward the center of the roll to seal the ends. Roll the roll completely.
Step 5
• Place the roll on a greased baking sheet. Assemble 12 more rolls in the same manner. Serve the summer rolls with peanut sauce and nuoc cham.
  
  Peanut sauce:
  
  In a medium bowl, combine the peanut butter, hoisin, soy sauce, sriracha, lime juice, and garlic. Stir in 4 tablespoons of water. The sauce should be thick enough to coat the back of a spoon but still pourable. Add another tablespoon or two of water if the sauce is too thick.
  
  Nuoc Cham:
  
  In a small bowl, combine lime juice, fish sauce, sugar, Sriracha, garlic, and 3 tablespoons of water. Refrigerate until ready to serve.

Votes: 1

Author of the recipe - Tiffani Thiessen is an American actress who rose to fame for her role in Beverly Hills, 90210.