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Fresh summer rolls with sweet-and-spicy dipping sauce 3WW
Ingredients
- Turbinado sugar 2 tbsp(s)
- Water 1½ tbsp(s), warm
- Fresh lime juice 1½ tbsp(s)
- Asian fish sauce 1½ tbsp(s)
- Chives 1½ tbsp(s), finely chopped
- Sambal oelek 2 tsp(s), (or to taste)
- Boston lettuce 8 leaf/leaves
- Cooked vermicelli 1 cup(s)
- Cucumber(s) 1 medium, seeded, cut in 4-in strips
- Uncooked carrot(s) 1 cup(s), julienned
- Uncooked bell pepper(s) 1 item(s), medium, red or yellow variety, cut in 4-in strips
- Asian-flavour baked tofu 6 oz, cut in 4-in strips
- Rice paper wrappers 8 item(s)
- Fresh mint leaves ½ cup(s)
- Basil ½ cup(s), leaves
- Cilantro ½ cup(s), leaves
Directions
- To make dipping sauce, combine sugar, water, lime juice, fish sauce, chives and sambal oelek in a small airtight container; shake well and set aside.
- To assemble filling packets, cup 1 lettuce leaf in your hand; add 1/8 of noodles, cucumber, carrots, pepper and tofu. Repeat with remaining filling; set packets aside.
- Set a shallow bowl of warm water next to a cutting board; have a plate with a damp towel nearby.
- Soak 1 rice paper wrapper in water until barely pliable but not limp, 30-40 seconds (the softer it gets, the more easily it will tear – you should still feel some of the paper’s texture); carefully slide it onto a cutting board and lay flat (it will continue to soften as you work).
- Lay 1/8 of mint, basil and cilantro horizontally on lower third of wrapper, leaving about an inch on bottom and sides. Top with 1 lettuce packet; bring bottom edge up and over, tucking carefully. Fold in each side; roll tightly.
- Transfer to plate and cover with damp towel; repeat with remaining ingredients to make 8 rolls. Serve rolls with dipping sauce.
- Serving size: 1 roll, 1 Tbsp sauce
- Notes
- These are great as an opener to an Asian-inspired dinner and make a wonderful lunchbox offering.
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