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Thursday, July 12, 2012

Summer rolls

The weather has eased off a bit these last few days, but it's still been hot.  We've been eating a lot of salads (exciting salads, with lettuce from Mike and fried fresh garlic (from ECO), courgette (from my secret garden) and tempeh, and so forth, but still just salads), there have been a few nights late getting back from work / play and not feeling like cooking, and Monday we went for awesome dumplings and edamame/fresh tofu/mustard greens @ Gourmet Dumpling House in Chinatown after investing in a tent @ Hilton Tent City (both were wonderful places).

So anyway, Tuesday S bought a summer roll for lunch and we were like: these are really good, why haven't we made them for ages?  And last night I got home and he'd started prepping them - yesssss.  They are the soft, rice paper wrapped rolls often seen in Vietnamese food places, filled with fine white noodles, tofu and fresh herbs / veggies.  I've seen them called fresh rolls as well, but 'summer rolls' seems really appropriate for right now.

(made about 8)

For the rolls:
8-10 circular rice noodle sheets
1 portion fine white rice (or bean) noodles, cooked until done (few minutes), drained and run under cold water to cool
1/4 cucumber, chopped into large matchsticks (or raw courgette)
1 medium carrot, peeled and chopped into large matchsticks, steamed until just tender
2 pieces dry or firm tofu, sliced into pieces similar to the veggies
beansprouts
lettuce
fresh coriander
fresh mint

For peanut dipping sauce:
2 tbsp peanut butter
1 tbsp sweet chilli sauce
1 in piece of fresh ginger, finely chopped
1 tsp tamarind paste
1-2 tsp soy sauce

To assemble the rolls, fill a large bowl with hot water.  Take a rice noodle sheet and immerse in the water.  Soak for a few seconds, until it is soft. It will become quite fragile, so remove it carefully and spread out on a flat board. Put a ~rectangular pile of noodles in the middle of the circle. Arrange cucumber, tofu, carrot, coriander, mint, lettuce and beansprouts in ~a line along the middle of the noodle pile (any combination will do really, at a minimum you probably want carrot, cucumber, tofu and coriander). Then roll it up: fold up one side, tuck in the ends, then roll and close as tightly as you can. The rice sheets will be a bit sticky and it should hold together reasonably well.

To make the dipping sauce, mix all the ingredients together in a small bowl until well combined, then add water until a good consistency is reached.


These were really good - exactly right for these warm nights, simple, quick, and just as good as any I've eaten anywhere. I packed some up in a box lined with lettuce leaves and that seemed to help stop them from sticking.
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