“Asian” Summer Rolls

This recipe is based on one I found in a Williams-Sonoma Healthful Cooking cookbook, as well as one I found on http://www.chow.com, but I definitely added and subtracted a few things to suit my tastes and what I could find at Whole Foods.  (Hence the “Asian;” I’m sure what I’ve ended up with are not traditional to any Asian culture.)


Medium Shrimp, cooked and halved lengthwise (I used small salad shrimp, whole)

Cucumber, cut into thin strips

Cilantro, coarsely chopped

Carrot, coarsely chopped

Spring onions, chopped (one recipe called for scallions, but Whole Foods didn’t have any today)

Alfalfa Sprouts (recipe called for mung bean sprouts, but again, Whole Foods was uncharacteristically lame on the produce front)

Mint, chopped

Basil, chopped (I used some from my garden- “regular” and spicy globe varieties)

Serrano and/or Jalepeño Pepper, diced

Rice vermicelli

Boston / Butter Lettuce

Rice Paper Wrappers

(I also made this last time with Shiitake Mushrooms)

Prepare all ingredients, and put into small bowls for ease in assembling rolls.  (This is a relatively time- and counter space- consuming recipe!)  Cook rice vermicelli per package directions; add to array of ingredients for rolls.  Prepare rice paper wrappers.  My wrappers are only 8″ across, so I devised a way to get as much goodness into each roll without tearing and overstuffing the wrappers: lay one wrapper onto a lightly damp, clean dishtowel, then overlap another wrapper by about 1/3 on top of the first.  Add a 2″ x 4″ piece of the lettuce as the “bed” for a pinch of each ingredient, plus a few shrimp.  Fold the bottom of the wrapper over ingredients, then fold over the sides, and roll up remaining length of wrapper.  If not serving immediately, set aside on a large platter or in a pyrex container where the rolls do not touch. Serve with peanut sauce, below.


1/2 c Natural Peanut Butter (I used Whole Foods 365 Creamy PB… not creamy in actuality!)

1/2 c Hoisin Sauce (Asian section of Whole Foods)

Splash or two of Rice Vinegar

A couple of dollops of Cholula Hot Sauce

1 T Garlic (I used the pre-chopped kind, in oil) + 1/2 t Red Pepper Flakes + splash of water, made into paste with mortar and pestle

1/4 c Thai Fish Sauce

As much water as necessary for desired consistency

Mix all ingredients, put in microwave for 30 seconds.  Serve warm.  Above measurements for sauce are extremely approximate, as I just shook bottles and tossed stuff in until it looked and tasted good.


One response to this post.

  1. Posted by Heather on May 20, 2010 at 10:11 am

    These were delicious!!


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