Shrimp and Vegetable Summer Rolls

Roll with it

Originally appeared in the August 26 edition of the Southside Times.

Fresh, light, crisp, cool—those are the first words that spring to mind when I think of summer rolls.  Many people are familiar with spring rolls:  the diminutive, eggroll-like appetizers filled with savory mixtures.  But summer rolls are different.  Read more after the jump: (more…)

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Summer Roll Dipping Sauce

Yields ½ cup

  • 2 tablespoons sesame oil
  • 2 teaspoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic chile paste
  • 1 teaspoon finely chopped fresh cilantro
  • 1 dash soy sauce
  • 1-1 ½ teaspoons sugar

1.  Whisk all ingredients together in a medium bowl.  Serve chilled.

Published in: on August 26, 2010 at 6:11 am  Leave a Comment  
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Nuoc Cham (Vietnamese Dipping Sauce)

Yields 10 fluid ounces

  • 5 tablespoons granulated sugar
  • 3tablespoons water
  • 5 tablespoons fish sauce (nuoc mam)
  • 4 fluid ounces fresh lemon juice
  • 1 garlic clove, minced
  • 1 Thai chile, seeded, minced
  • 1 shallot, minced

1.  Whisk all ingredients together in a nonreactive bowl and allow to stand for at least 30 minutes at room temperature before serving.

Published in: on August 26, 2010 at 6:11 am  Leave a Comment  
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Peanut Dipping Sauce

Yield:  1 ¾ cups

  • ½ cup (4 fl oz) water
  • 1 teaspoon cornstarch
  • ½ cup (5 oz) smooth or chunky peanut butter
  • ¼ cup (2 fl oz) fresh lime juice
  • 1/3 cup (3 fl oz) soy sauce
  • ¼ cup (2 fl oz) sesame oil
  • 2-3 tabelspoons sugar
  • ½ -1 teaspoon red pepper flakes
  • ¼ teaspoon hot chili oil
  • ¼ cup (1/3 oz) chopped fresh cilantro
  • ¼ cup (3/4 oz) chopped green onion

1.  In a saucepan, combine water and cornstarch and stir until cornstarch has dissolved.  Add peanut butter, lime juice, soy, sesame oil, sugar, pepper flakes, and chili oil; whisk until smooth.

2.  Bring to a boil, whisking as you do.  Reduce heat to low and simmer until sauce has thickened slightly (about 3 minutes).

3.  Remove from heat a cool.  Stir in the cilantro and green onion.  Use immediately or refrigerate for up to 3 days.

Published in: on August 26, 2010 at 6:10 am  Leave a Comment  
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