Ingredients

The following ingredients have 12 Servings
  • 1 Batch Sweet Chili Sauce, (prepared)
  • 5 tablespoons rice vinegar
  • 4 tablespoons water
  • 1/8 teaspoon low-sodium soy sauce, (use gluten-free if following a gluten-free diet)
  • 1/8 teaspoon toasted sesame oil
  • Pinch of kosher salt
  • Pinch of sugar
  • 2 medium carrots, ( peeled, and sliced into 4-inch (10 cm) julienne strips)
  • 4 tablespoons low-sodium soy sauce, (use gluten-free if following a gluten-free diet)
  • 3 tablespoons sugar
  • 1 tablespoon smooth peanut butter, (natural or creamy no-stir style)
  • 1 teaspoon mirin
  • 1/8 teaspoon grated fresh ginger
  • 6- ounces (170 g) thin Asian rice vermicelli noodles
  • 12, 8 1/2-inch (22 cm) rice paper wrappers
  • 18 large (26/30) shrimp, (cooked, peeled and deveined, cut in half lengthwise or)
  • 12 ounces (340 g) firm tofu,
  • 12 leaves of red leaf lettuce, (washed and dried)
  • Bunch of cilantro, (several leaves and sprigs washed and dried)
  • Bunch of mint, ( several leaves washed and dried)
  • 1/2 English or hothouse seedless cucumber, (ends discarded, partially peeled, seeded and sliced into 4-inch (10 cm) julienne strips)
  • Thinly sliced red cabbage
  • 2 (about 12) bunches scallions, (green parts only)

Instruction

  • Make the Pickled Carrots: Simply whisk together the vinegar, water, soy sauce, sesame oil, salt and sugar in a nonreactive bowl. Add the carrots and allow to sit while you prep the rest of the recipe - about 5 or 10 minutes.
  • Make the Hoisin: Whisk the soy sauce, sugar, peanut butter, miring and fresh ginger together in a small bowl and set aside. You can also make this a day ahead and refrigerate until needed.
  • Assemble the Summer Rolls: Bring a large pot of water to a boil over high heat. Add the vermicelli and allow water to return to a boil. Cook for about 3 minutes or until tender but al dente. Drain and set aside.
  • Have all of your prepped ingredients ready to go. Dip a rice paper wrapper in tepid water just until pliable, then set it on a smooth plate. If making a roll with shrimp, place three shrimp about a quarter of the way down from the top of the wrapper, as seen in images above. On top of the shrimp, add a piece of lettuce, then add herbs, carrots (drained of pickling liquid), cucumber, cabbage and scallion greens. Place some cooked noodles on top and you are ready to make the first turn of the roll.
  • Lift the rice paper wrapper up and over the filling. Bring in each side of the wrapper to completely enclose the filling, then complete rolling until the Summer Roll is all rolled up. Give it a gentle squeeze and place seam side down on platter.
  • If making a roll with tofu, place lettuce directly on rice paper wrapper, then add herbs and veggies and proceed as described above. 
  • Repeat with remaining ingredients. Summer Rolls are best prepared as close to serving time as possible, although they could be held for about an hour; simply cover lightly with plastic wrap. Do not refrigerate as the wrappers will harden. Serve with homemade Hoisin and our Sweet Chili Sauce as an additional option.