Summer Rolls

Posted by Mary

It is that time of year! It’s officially summer in Canada and that means we won’t be deficient on Vitamin D for a few months! That also means we will be eating al fresco, sitting on our deck with a cold drink and enjoying all the delicious fresh produce of the season.

I wanted to share with you a fave go-to recipe that’s yummy and easy to make!

Vietnamese Summer Roll (Gỏi cuốn)

These are highly addictive and super healthy. They remind me of when I was little and my mom would be rolling these up at the kitchen table. I can almost hear her voice telling me I’m not rolling them tight enough! I’m still not an expert but whatever, they’re all going down the same.

The beauty of these are that if you don’t have the exact ingredients on hand, you can add other meat and veggies. You can eat them as is, or dip them in a peanut sauce. As with most recipes, I end up not having exact measurements because my mom tells me to add things ‘to taste’ or in this case, until you run out of ingredients. This one is pretty simple:

  • 1 Bag of frozen shrimp
  • 1 package Rice paper
  • 1 package of Rice Vermicelli (mine came in 3 bundles, I only cooked 1 of them)
  • Filling: Cucumber, romaine lettuce, avocado and mint. I have to drive 40 minutes to get to a decent asian grocery store, so I opted out of basil, bean sprouts and chives.
  • 3/4c Hoisin sauce
  • 1 tbsp Peanut butter (can substitute with Wow Butter)
  1. Wash and prep your greens. Slice them into strips that will fit into your roll.
  2. Thaw your shrimp in cool water. Remove the shells and boil the shrimp in water until cooked. Reserve 1/4c shrimp water in the pot and discard the rest. Put the shrimp on a plate and slice them in half along its back.
  3. On low heat add Hoisin sauce and peanut butter to your reserved shrimp water. Whisk until smooth and remove from heat. (You can add crushed peanuts, or some sriracha if you want some heat)
  4. In a medium pot, boil enough water to fit your vermicelli, turn off the heat once bubbling and add a bundle of rice vermicelli. Cover with a lid. After a 4-5 minutes, check doneness. Rinse with cold water and drain.
  5. Boil water (don’t need a lot) and pour the hot water onto a large bowl or deep plate.

Assembly:

  1. Take a piece of rice paper and dip it in the hot water until it’s completely wet. Place flat on a clean plate.
  2. Place 3 pieces of shrimp, cut side up in the bottom half of the rice paper.
  3. Next put your greens down and your vermicelli on top.
  4. Now to roll it tight – I usually grab the bottom to tuck all the filling together before folding up the sides and rolling it through keeping the tension tight. You can do both sides first and then roll. Whatever works!
  5. Now try to keep up the pace of rolling, while friends and kids start eating them.
  6. Dip them in the sauce and if you have any unlikely leftovers, you can wrap in saran wrap to keep it moist. They won’t last long!

Comment below to tell me about your summer go to recipes! I’d love to try them!

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