Summer Rolls are easy and fun to make, so refreshing. This is inspired by Vietnamese summer rolls I often had at the restaurants. I made two versions of vegetarian rolls, tofu and avocado. You can always incorporate other protein like shrimp. The sauce is the key, sweet and savory. The portion I make here is for 6 rolls. You may refrigerate the leftovers for 1 to 2 days. Enjoy!
Japanese Sauce Pan in the video
Ingredients:
rice paper
1 pack of rice noodles, 2 oz
1 carrot, shredded
2 lettuce leaves, shredded
3 stems of mint
8 oz firm tofu, sliced to strips
1/2 avocado, sliced
avocado or vegetable oil
For the sauce:
peanut butter
hoisin sauce (or soy sauce)
rice vinegar
warm water
Written recipe for Summer Rolls:
1. Boil the noodles about 6 minutes, shock in ice water, and drain.
2. Heat up 1 tbsp oil on high heat, and pan fry the tofu for about 3 minutes each side.
3. Submerge 1 rice paper in warm water, about 2 seconds each side.
4. Wrap a rice rolls with the tofu (or avocado), carrot, lettuce, mint leaves, and noodles. Serve with the sauce!
Ingredients:
1 basa fish filet, cut into slices
Dry wheat noodles or rice noodles/ramen
2 plum tomatoes, cut into wedges
2 green onions, sliced
5 slices of ginger
5 gloves of garlic, sliced
1 tsp Sichuan (Szechuan) peppercorns
2 tsp chicken bouillon
3 and 1/2 cup of water
salt
white pepper powder
ShaoXing cooking wine
avocado or vegetable oil
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