Summer rolls (or spring rolls, or salad rolls), known as Goi Cuon in Vietnamese, are the perfect finger food for hot summer days. The rolling part may require some practice, but they are overall easy to make. Plus they are adaptable, and have low calories while being delicious! Here are a few preparation tips for the perfect summer rolls.
Ingredients:
- Rice noodles
- Carrots
- Cucumber
- Yellow bell pepper
- Red cabbage
- Tofu
- Mint
Feel free to adapt these ingredients to your liking. You can add sticky rice, lettuce, spinach, green onions, cilantro, etc.
Instructions:
- Have all your ingredients sliced into thin strips and ready on hand before you start assembling the rolls.
- Pour boiling water over the rice noodles.
- Cover and set aside for 5-10 minutes, then drain and rinse in cold water.
- Fill a large bowl or shallow dish with warm water, and dip the rice paper sheets for just 3 seconds to slightly soften them.
- To assemble the roll simply layers the ingredients on top of the rice paper and roll it like a burrito. Start rolling the wrap from one end and tuck it gently over the top of the veggies. Finally, fold over the sides and continue to roll.
A Few Extra Tips:
- Do not use too much filling. The rice paper is very delicate do overfillling can easily lead to tear.
- To prevent the rice paper from sticking to your work surface, keep the plate or board slightly wet.
- If the rice sheets tend to tear, consider using a double layer.
- Serve with some peanut dipping sauce or rice vinegar.
