Best 5 Soft Asian Summer Rolls With Sweet And Savory Dipping Sauce Recipes

SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
• Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
• To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
• 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. Pour into a small bowl and serve with the summer rolls.
• Yield: 1 cup

MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE

Steps:

• For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
• For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
• To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
• Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.

COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
• Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
• Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
• Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
• Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
• Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
• Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.

DIPPING SAUCE FOR SPRING ROLLS

Steps:

• Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.

SUMMER ROLLS WITH BAKED TOFU AND SWEET-AND-SAVORY DIPPING SAUCE

Steps:

• Soak noodles in a medium bowl of boiling-hot water 10 minutes.
• Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
• Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
• Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
• Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.