Enjoy the Dog Days of Summer with Delicious Summer Rolls

Key Highlights :

1. Summer rolls are made from rice paper wrappers rolled around cold proteins and vegetables.

2. Preparation is essential - you'll want to have everything gathered, prepped and ready to go before you start rolling.

3. You'll need a serving platter or parchment-covered tray for the finished rolls.

4. Briefly submerge a rice paper wrapper in warm water until it's pliable but not fully softened on both sides.

5. Rice paper wrappers get very sticky very quickly, so you want to work fast.

6. Slide the wrapper out of the bowl, shake off any excess water and place it onto a flat work surface.

7. Center the filling in the bottom third of the wrapper, adding the prettiest ingredients last, so they'll show through the wrapper.

8. Bring the lower edge up over the filling, fold in the two side flaps and then roll the entire thing up as tightly as you can. Don't over stuff or the roll may burst!

9. Transfer the roll to the platter and cover with a damp paper towel to keep it from drying out.

10. Repeat with remaining ingredients, being sure to leave a little space between each roll on the plate to keep them from sticking together.

     Filled with grilled shrimp, crisp vegetables and fresh herbs, these summer rolls are a perfect way to enjoy the dog days of summer without heating up the kitchen. Summer rolls are a great option for warm-weather cooking and dining, as they’re made from rice paper wrappers rolled around cold proteins — shrimp, pork or tofu — plus fresh herbs and a colorful array of crunchy vegetables. Adding some chewy rice, cellophane noodles, soft lettuce leaves or baby spinach for extra heft makes these rolls even more delicious.

     Preparation is key for making the perfect summer rolls. Have all of your ingredients gathered, prepped and ready to go before you start rolling. Cut your vegetables into thin slices, matchsticks or a fine dice. If the recipe includes rice noodles, make sure they’ve been properly soaked and drained. Separate herbs and lettuce into individual leaves or small, bite-sized pieces. Fill a pie pan or large, shallow bowl with warm water. Have a serving platter or parchment-covered tray at the ready for the finished rolls.

     Briefly submerge a rice paper wrapper in warm water until it’s pliable but not fully softened on both sides — it should take about 10 seconds. Rice paper wrappings get very sticky very quickly, so you want to work fast. Slide the wrapper out of the bowl, shake off any excess water and place it onto a flat work surface. Center the filling in the bottom third of the rice paper, adding the prettiest ingredients last, so they’ll show through the wrapper. Bring the lower edge up over the filling, fold in the two side flaps and then roll the entire thing up as tightly as you can, like a burrito. Don’t over stuff or the roll may burst! Transfer the roll to the platter and cover with a damp paper towel to keep it from drying out. Repeat with remaining ingredients, being sure to leave a little space between each roll on the plate to keep them from sticking together.

     To finish off your summer rolls, prepare a delicious dipping sauce. Whisk together soy sauce, rice vinegar, honey, garlic, ginger, sesame seeds, scallion and sesame oil in a small bowl until well combined.

     These summer rolls are sure to be a hit with your family and friends. Enjoy the dog days of summer with delicious summer rolls!

Continue Reading at Source : mercurynews