Summer Rolls
There are lots of summer roll recipes out there. This is my version. I love to load them with lots of fresh veggies. This is more of a method than exact measurements, so adjust to your own tastes. I cut my vegetables to the length of my folded wrap, so it fits into the wrap easily.
Ingredients
1 small bunch green onions, chopped
1 half bunch cilantro, chopped
1/4-1/2 cup sweet chili sauce, to taste
1 large carrot, cut into small sticks
1/2 English cucumber , sliced into small sticks
1 red pepper, sliced into small sticks
100 grams rice stick vermicelli
water to cook noodles
salt or mushroom seasoning added to water to taste
rice papers
Hot water to cover and soften the rice paper wraps
Parchment paper
Method
1. Cook noodles in water mixed with either salt or mushroom seasoning to taste. It should only take 2-3 minutes. Drain and set aside.
2. Mix green onions, cilantro and sweet chili sauce in a bowl. Set aside
To Assemble
1. Take your hot water and put it in a shallow pan. I use a large pie plate. Just make sure your wrapper will fit into the pan.
2 . Place one rice paper wrapper into the pan and fully submerge it. It should soften fairly quickly. Remove and place it on the counter. Be sure to open it up when laying it down.
3. Take about 1/2 tablespoon of green onion mixture and place towards one edge of the wrap in a line, staying away from the edges.
4. Top with some noodles, then some of each carrot, red pepper and cucumber.
5. Take the edge of the wrapper and fold it under the ingredients you just placed on it. Roll it to the middle of the wrap. Tuck in the sides and continue rolling.
6. Line the bottom of a container with a lid with parchment paper.
7 Place the wraps on parchment paper to prevent sticking. Lay parchment between each layer.
8. Serve with additional sweet chili sauce if desired.
9. Enjoy!
TIP
1.. Use some of your favourite veggies in the wrap, like fresh spinach or jicama.
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