These refreshing spring rolls are surprisingly easy to make and are a great party appetizer or first course!
Yields 10 rolls
Fresh Vegetarian Summer Rolls
Yields 10 rolls
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons garlic chili sauce
- 1 teaspoon honey
- 4 ounces thin rice noodles (vermicelli)
- 4-5 lettuce leaves, ribs cut out and discarded and leaves halved
- ¼ cup basil leaves (preferably Thai)
- 1 red bell pepper, thinly sliced
- ¼ cup of fresh cilantro leaves
- 1 carrot, peeled and grated
- 12 (8-inch) rice-paper rounds (plus additional in case some rip)
- Whisk together hoisin sauce, soy sauce, rice vinegar, garlic chili sauce and honey. Set aside.
- Cover noodles with boiling-hot water and soak for 15 minutes, drain well.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
- Arrange 1 piece of lettuce on the bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along the edge. Top with noodles, basil, peppers, cilantro and carrots. Roll up rice paper tightly around filling and, after rolling halfway, fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
- Continue until all of the rice wrappers have been used. Serve rolls halved on the diagonal with dipping sauce.