One of my favorite foods to eat on hot days are Vietamese summer rolls….paired with a peanut sauce or a spicy hoisin dipping sauce, they are simply divine. Although, they take a bit of time preparation, the result is a refreshing summer dish & a good mix of textures and flavors. The other night, I decided to pair up the summer rolls with a fresh seafood stir fry.
To make summer rolls:
1. Use “spring roll skin” (usually found on the international isle in the grocery store). I’ve included a photograph of the skin…it looks translucent & is made with rice paper. When you’re about to use the skin, soak each piece in water for about 20 seconds…it becomes soft and easy to work with.
2. Boil vermicelli rice noodles in water for about 10 minutes – drain & rinse.
3. Place fillings (I usually use rice noodles, steamed shrimp, carrots, basil, cucumber & avacado) in soft spring roll skin & wrap up like a burrito.
