Monday, 15 June 2009

Tyler's Summer Rolls with Sweet Chili Dipping Sauce

Summer rolls are the perfect summertime dinner. They are relatively easy to make, don't require that you turn on your oven or even your stove-top, and they are infinitely adaptable to what you have on hand.
This month's Megan's Challenge on Tyler Florence Fridays are Tyler's Summer Rolls with Sweet Chili Dipping Sauce. The hardest part about making them might be sourcing the rice paper wrappers but a good Asian market will have them. The dry wrappers last a long time in the cupboard, so it is good to stock up to always have them on hand.
I have made a version of these before, here, and was very happy with the recipe. This time I decided to just adapt the recipe to what I had on hand, which, for me, just meant subbing in different fresh vegetables. I used Napa cabbage, red pepper, cucumber and green onion. Also, instead of using unsalted peanuts and adding salt.. I use salted peanuts.
Use what you like, slice your veggies thin (julienne) and try your hand at these tasty and healthy summer rolls.


Summer Rolls with Sweet Chili Dipping Sauce
Tyler Florence

Ingredients
3 ounces Vietnamese cellophane noodles, cooked according to package directions (mine just need to soak in boiling water from the kettle)
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chilie, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Directions
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.

Speaking of summer.. my clematis is in bloom!

Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup


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