Recipes for "summer rolls"

Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.

Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.

Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.

Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.

Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.

Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.

Serve summer rolls with dipping sauce on the side.

Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.

Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.

Serve rolls with peanut sauce.

Gather all ingredients.

Bring a pan of lightly salted water to a boil; add shrimp and cook until they are pink and curled into a tight “C” shape. Immediately remove shrimp and place into a bowl of ice water. When cool, slice shrimp thinly, from head to tail, and refrigerate.

Cook pork in a small nonstick skillet, breaking meat up into small bits. After about 2 minutes, add onion, salt, and sugar, and continue cooking until onion is translucent, 4 to 5 minutes. Remove pork to a plate lined with paper towels to drain. Remove paper towel, and refrigerate until needed.

For sauce, add oil and garlic to a small saucepan; place over medium heat. Cook, stirring, until garlic is fragrant, about 30 seconds. Add hoisin sauce, peanut butter, and water, stirring to combine. Bring to a boil, then remove from heat. Add chili paste and allow to cool. Set aside.

When ready to make the bowls, bring 5 cups of water to boil in a large saucepan. Add rice noodles and stir, to avoid clumping. Boil and stir for 2 to 3 minutes. Pour into a mesh strainer and rinse thoroughly with cold water.

Evenly divide vermicelli into 4 serving bowls. Working in sections, place cooked shrimp, ground pork mixture, lettuce, herbs, and carrots on top of vermicelli.

Drizzle each bowl with sauce. Sprinkle each bowl with crushed peanuts, and garnish with green onions.