I adore Summer Rolls. You may know them as Egg Rolls that haven't been given a hot bath in oil, but really, this is a shabby comparison because in my mind they are head and shoulders over a traditional Egg Roll.
Summer Rolls just taste, well, like summer. Fresh, crisp, alive... I once was intimidated by the idea of making them at home, but once I realized how simple they are, I make them with gusto. It is a classic Recipe-Free meal:
*Rice Papers (see second picture, back left)
*Rice Vermicelli Noodles
Fresh Herbs (we use a little bit of cilantro, fresh basil, chives and mint)
Thinly Sliced Vegetables (carrot sticks, bean sprouts, daikon, napa cabbage, even lettuce)
Cooked Shrimp, peeled
Take each Rice Paper and soak 10-15 seconds in a pan of hot water. I use a pie pan with very warm water. Press down gently and it will turn soft. Place on a plate, and put 3 shrimp in a row on one end of the circle, about one inch from the edge. Put some noodles, herbs and vegetables on top. Roll like a burrito, pulling the sides in and rolling up. The rice papers seal themselves.
It might take a couple practice rolls to get the hang of it but you will figure it out--it is easy peasy once you get going.
Traditionally you dip them in a peanut hoisin sauce, or you can use straight hoisin sauce.
*Rice Paper and Rice Vermicelli Noodles are available at most major supermarkets in the International Food area.
Serve them with a bit of steamed whole edamame for a fantastic summer dinner.
Have a sweet weekend,