Description
Vietnamese summer rolls combine fresh herbs, crisp vegetables, and succulent shrimp in delicate rice paper. Rice paper wraps create light, refreshing parcels perfect for warm days when fresh ingredients shine.
Ingredients
Scale
- 15 rice paper sheets
- 1 head butter leaf lettuce
- 12 oz (340 g) cremini mushrooms, chopped
- 8 oz (226 g) extra firm tofu, drained, pat dry, and crumbled
- 1 cup onion, diced
- 1 cup water chestnuts, drained and diced
- 0.75 cup carrot, grated
- 1 cup green onion, chopped, plus more for garnish
- 8 cloves garlic, minced
- 2 tbsps minced ginger
- 0.25 cup low-sodium soy sauce
- 3 tbsps hoisin sauce
- 2 tbsps chili garlic sauce, or Sambal Oelek
- 2 tsps coconut sugar
- 2 tsps dark soy sauce (optional)
- 2 tsps toasted sesame oil
- 1 tsp Chinese 5 spice
- 2 tbsps avocado oil
- Fresh chopped cilantro
- Crispy wonton strips
- Spicy soy sauce, for serving
- Toasted sesame seeds, for garnish
Instructions
- Seasoning Preparation: Meticulously blend all spices in a mixing bowl, whisking until uniformly combined, then reserve for later use.
- Protein Sautéing: Heat avocado oil in a large nonstick pan over medium-high heat, adding diced mushrooms and crumbled tofu. Sear until tofu achieves a golden, crispy texture, stirring intermittently (10-12 minutes).
- Vegetable Integration: Reduce heat to medium, introducing onions, water chestnuts, carrots, garlic, and ginger. Sprinkle seasoning mix, stirring until onions turn translucent and garlic releases its fragrant notes (4-5 minutes).
- Filling Completion: Incorporate green onions, remove from heat, and allow filling to cool to room temperature.
- Rice Paper Handling: Submerge rice paper in cool water for 12-15 seconds until pliable, then transfer to a damp work surface.
- Roll Assembly: Position a lettuce leaf as the base, spread cooled filling on the bottom third. Strategically place cilantro leaves and wonton strips.
- Rolling Technique: Fold bottom edge over filling, tuck sides, and roll tightly to create compact summer rolls.
- Presentation: Plate immediately with spicy soy sauce for dipping, garnishing with toasted sesame seeds and additional green onions for visual and flavor enhancement.
Notes
- Master Rice Paper Technique: Submerge rice paper precisely 12-15 seconds to achieve perfect pliability without tearing, ensuring smooth rolling and preventing breakage.
- Optimize Tofu Texture: Sauté tofu on medium-high heat for 10-12 minutes, stirring occasionally to create a crispy golden exterior that adds delightful crunch and depth to summer rolls.
- Balance Moisture Control: Allow filling to cool completely before rolling to prevent soggy rice paper and maintain ideal structural integrity of summer rolls.
- Strategic Layering Tip: Place lettuce leaf as first layer inside rice paper to create a moisture barrier, preventing filling from making wrapper soggy and enhancing overall texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg