Fresh Summer Rolls
Created by Chef Laura ScheckTeaching Table
teachingtable.net
Serves: 6 – 12
Course: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 5 ounces dried bean thread or rice vermicelli noodles
- 1/2 pound cooked extra large shrimp or lobster meat, chilled
- 1/2 pound smoked tofu, smoked chicken, turkey or duck
- 1 bunch mint
- 1/2 bunch basil (Thai if available)
- 1/2 bunch cilantro
- 2 carrots
- 1 medium cucumber
- 12 lettuce leaves
- 12 rice paper (spring roll) wrappers
Instructions
If using shrimp or lobster, see the instructions below for preparing and chilling the meat before you proceed with assembling the summer rolls.
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Bring 6 cups of water to a boil. Pour over the bean thread noodles and soak until tender. Drain. Pat dry with clean towels.
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Prepare all other fillings:
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Pluck the leaves from the stems of the mint, basil and cilantro. Discard the stems and set aside the leaves.
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With a vegetable peeler or a spoon, peel the carrot. Using a box grater, grate the carrot into large shreds or continue to peel the carrot into ribbons.
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Slice the cucumber into thin, ⅛ inch-wide sticks (or julienne).
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Wash and spin or pat dry the lettuce leaves.
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If using, slice the tofu block in half like you were opening it up like a book. You will have two 1-inch thick rectangles. Put on top of clean kitchen towels. Put more clean towels on top of the tofu. Optional: place a moderately heavy flat object on top. Allow to sit for about 20 minutes. Then cut the tofu into sticks that are ¼ inch by ¼ inch thick and 1-2 inches long (or batonnet).
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Fill a casserole dish or large bowl with very hot tap water. Submerge one rice paper wrapper in hot water for about 15-20 seconds or until pliable but with the pattern still visible. Remove from water and lay on a clean towel on a flat surface.
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In the middle of the rice paper wrapper, center a leaf of lettuce, add a handful of noodles, 1-2 pieces of protein, 3-4 leaves each of mint, basil and cilantro, 2-3 slices of cucumber, and 1 tablespoon shredded carrots.
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Fold the bottom of the rice paper wrapper over the top of the fillings. Tuck the sides of the rice paper wrapper in. Roll the wrapper from bottom to top until the entire wrapper is used and the filling is enclosed. You can gently stretch the rice paper wrapper to get it to cover the filling and close any holes.
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Serve with simple No-Heat Peanut Dipping Sauce or Sticky Chili Sauce.
Note: Summer rolls can be made in advance and chilled for up to 12 hours. Serve with Sticky Chili Sauce or No-Heat Peanut Dipping Sauce .
If using shrimp or lobster:
To cook shrimp for summer rolls: Add shrimp to boiling water and cook for 2-3 minutes or until pink. With a slotted spoon, remove the shrimp and immediately submerge in a bowl of ice water. After they have cooled completely, remove from the water and pat dry with a clean towel. Slice each shrimp in half lengthwise. Keep cold.
To cook lobster for summer rolls: For one 1¼ - 1½ pound lobster, put enough water into a large pot so that it is about halfway full. Cover and bring to a boil. Carefully lower the live lobster head first into the boiling water. Replace the lid and boil for 15-20 minutes, depending on the size of the lobster. With tongs, remove the lobster from pot and allow it to drain and cool enough to handle or submerge in a bowl of ice water. Remove lobster from shell and chill.
Other summer roll fillings:
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Any herbs or greens
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Any fresh vegetables
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Charcuterie or deli meats
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Smoked or grilled chicken or duck or turkey
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Cooked shrimp or lobster
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Fresh fruit and herbs
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