Summer rolls with spicy dipping sauce
Summer rolls are one of the most popular dishes of Vietnamese cuisine and exist in endless varieties. This version is a vegetarian variety but do not hesitate to experiment with other fillings. For example, add finely chopped shrimps if a vegetarian version does not appeal to you. Rice noodles are often added, but in these smaller summer rolls I prefer to omit these. You can also make endless combinations by using other dipping sauces and herbs. The dipping sauce in this recipe is rather spicy and has a strong flavor. For me this works perfectly with the more or less neutral taste of the summer rolls. Not a fan of spicy food? Omit the chilli peppers or deseed them for a milder taste. The coriander and mint can also be easily replaced by other green herbs such as parsley, basil and/or chives. When rolling the summer rolls it is important to roll them as tight as possible to ensure that the stuffing does not fall out when dipping them in the sauce.
Ingredients
- For the dip sauce:
- Zest of 1/2 lime
- Juice of 1 lime
- 1 teaspoon of sugar
- 1,5 tablespoon light soy sauce
- 2 teaspoons of sesame oil
- 1 small clove of garlic
- 1 teaspoon of grated ginger
- 2 tablespoons of finely chopped coriander
- For the summer rolls:
- 1 small avocado (70g)
- 1 small carrot (50g)
- 1/2 red paprika (70g)
- 1/4 cucumber (70g)
- 20 mint leaves
- Handfull of coriander (same amount as mint)
- 6 sheets of rice paper (16 cm diameter)
- Baby red beet leaves or any other variety of leafy greens
Directions
- Step 1
Grate the lime with a micrograter. - Step 2 Juice the lime and add together with the zests and the sugar to a bowl and mix until the sugar is dissolved.
- Step 3 Add the soy sauce and sesame oil.
- Step 4 Grate the garlic and ginger or finely chop and add to the sauce.
- Step 5 Finish with finely chopped chili pepper and coriander and mix well.
- Step 6 Cut the paprika, cucumer and avocado in small cubes of approximately 1/2 cm.
- Step 7 Peel the carrots and finely chop.
- Step 8 Finely chop the mint and coriander.
- Step 9 Mix the vegetables and herbs together with 1 tablespoon of the dipping sauce in a bowl.
- Step 10 Soak a sheet of rice paper in warm water for approximately 20-30 seconds or until pliable. Do not soak longer than necessary to prevent tearings.
- Step 11 Pat the rice paper dry on a kitchen towel and lay flat on a cutting board.
- Step 12 Add a small layer of the leafy greens to the upper part of the rice paper and add apprimately 2 tablespoons of the vegetable mix. Do not add too much so that the summer rolls can be easily folded. Leave enough space on the sides.
- Step 13 Roll the rice paper inwards, starting from the part where the stuffing is, until you reach the middle. Press the stuffing tightly together.
- Step 14 Fold the sides inwards and continue rolling.
- Step 15 Repeat for the other summer rolls.
Hi there! I am Pieter from Antwerp (Belgium) and welcome to my foodblog! As an avid foodie I do not only enjoy dining out but also love cooking myself. Through "zot van smaak" I wish to share my own recipes with the rest of the world and also want to challenge myself to create new recipes and flavor combinations.
On this website you can expect a variety of recipes. I don't like to limit myself to a certain cuisine so you can expect many dishes that use flavors and spices from all over the world.
Have fun cooking!