|
BBQ Summer Rolls
“The summer spring rolls are easy to make and make a nice, light lunch for the next day.” He also suggests taking the rolls to work for lunch in a Tupperware container with a damp paper towel inside the bowl to keep them moist. Leingang serves the rolls with both a peanut sauce and a nuoc cham sauce. And as alternative to the rolls, he suggests making a salad of these ingredients, leaving off the rice paper.
Summer Roll Filling Ingredients:
bunch of cilantro
European cucumber, julienned
carrot, julienned
mung bean thread, rehydrated
bean sprouts
lime
BBQ beef, pork or chicken
In addition to these ingredients you will also need a package of rice paper and one leaf of lettuce for each piece of rice paper.
Procedure:
 1. Rehydrate rice papers, one at a time. “You can immerse them in a bowl of hot water. Or run them under the faucet for a few seconds,” he explains.
2. Lay rice paper on board and line the middle with one leaf lettuce.
3. Add carrot, cucumber, bean sprouts, mung bean thread, and meat of your choice.
4. Fold over both left and right sides toward middle.
5. Roll up from bottom, in the same fashion as you would a crepe.
6. Slice in half.
7. Serve With Garnish of Lime and Nuoc Cham (Vietnamese dipping sauce) and Peanut Sauce.
Peanut Sauce Ingredients:
1/2 cup natural-style creamy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chili garlic paste
1 tablespoon dark sesame oil
Juice of 1 lime
1/4 cup water
Peanut Sauce Procedure:
 Combine all ingredients in a medium-mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary. “I like to use natural peanut butter for this recipe. If you use the conventional kind, add less sugar to the sauce.”
Nuoc Cham Ingredients:
1 Tbsp Chili garlic sauce
1 tsp sugar
2 limes, juiced
2 Tbsp hot water
5 Tbsp nuoc mam (fish sauce)
Nuoc Cham Procedure:
Combine hot water and sugar until dissolved. Add remaining ingredients.
<-Back
|
| |
