Vietnamese Summer Rolls with Dipping Sauces

Making summer rolls is a rewarding, delicious, and a fun family or group activity

Ingredients:

1⁄2 cup bean sprouts (optional)

1⁄3 head of green cabbage, sliced very thin

5 green onions, chopped

1 cup fresh herbs (use cilantro, basil, and/or mint)

1⁄2 cup carrots, peeled and then grated or julienned (thinly sliced)

1 cucumber, peeled and julienned

1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)

rice paper or tapioca wrappers (sold in the international aisle or Asian markets)

optional additions:

cooked shrimp

avocado

tofu

FoodPrints Ginger Soy Dipping Sauce:

1/4 cup lime juice

1/4 cup soy sauce

2 teaspoons fresh ginger, grated

FoodPrints Sweet Chili Dipping Sauce:

1⁄4 cup rice wine vinegar

2 tablespoons fish sauce (optional)

1⁄4 cup hot water

2 tablespoons sugar

1 lime, juiced

1 teaspoon minced garlic

1 teaspoon red chili paste, such as sambal

FoodPrints Peanut Dipping Sauce:

1 cup water

1⁄2 cup Hoisin sauce

3 tablespoons smooth peanut butter

1 1⁄2 tablespoons sugar

freshly grated ginger to taste

Ingredients:

1⁄2 cup bean sprouts (optional)

1⁄3 head of green cabbage, sliced very thin

5 green onions, chopped

1 cup fresh herbs (use cilantro, basil, and/or mint)

1⁄2 cup carrots, peeled and then grated or julienned (thinly sliced)

1 cucumber, peeled and julienned

1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)

rice paper or tapioca wrappers (sold in the international aisle or Asian markets)

optional additions:

cooked shrimp

avocado

tofu

FoodPrints Ginger Soy Dipping Sauce:

1/4 cup lime juice

1/4 cup soy sauce

2 teaspoons fresh ginger, grated

FoodPrints Sweet Chili Dipping Sauce:

1⁄4 cup rice wine vinegar

2 tablespoons fish sauce (optional)

1⁄4 cup hot water

2 tablespoons sugar

1 lime, juiced

1 teaspoon minced garlic

1 teaspoon red chili paste, such as sambal

FoodPrints Peanut Dipping Sauce:

1 cup water

1⁄2 cup Hoisin sauce

3 tablespoons smooth peanut butter

1 1⁄2 tablespoons sugar

freshly grated ginger to taste

Directions:

Toss vegetables and herbs together in a large bowl. Put cooked/softened rice noodles in a separate bowl.

One at a time, submerge rice paper wrappers in hot water until pliable, about 15 seconds.

Place about 2 tablespoons of vegetable mix in the center of each wrapper along with some noodles. Form filling into a small log shape. Fold the edges of the wrapper over the filling and slowly roll up into a long shape, squeezing gently to keep the wrapper tight.

Note: These summer rolls are excellent with the dipping sauces suggested as optional garnishes.

Ginger Soy Dipping Sauce:

Whisk ingredients together in a small bowl and chill until ready to serve.

Sweet Chili Dipping Sauce:

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined.

Peanut Dipping Sauce:

Put all ingredients in a small sauce pan. Bring to a boil, turn down the heat and simmer for about 5 minutes. Pour into a small bowl to cool until you are ready to use it.

For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes

Vietnamese Summer Rolls with Dipping Sauces

Directions:

FoodPrints is comprehensive food education for students through growing, cooking, eating and academic learning, and connections to school cafeterias.

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