Best 3 Summer Rolls With Black Bean Garlic Dipping Sauce Recipes
Summer rolls are a delightful Vietnamese dish, embodying the essence of fresh, vibrant flavors. These translucent rice paper rolls are filled with delectable ingredients such as shrimp, pork, vegetables, and herbs, creating a burst of textures and a symphony of tastes. Accompanied by a tantalizing black bean garlic dipping sauce, the summer rolls become an irresistible appetizer or light meal, perfect for warm, sunny days. Whether you're a seasoned cook or a culinary novice, this article will guide you through the steps to create the best summer rolls with black bean garlic dipping sauce, ensuring a delicious and memorable dining experience.
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SUMMER ROLLS WITH BLACK BEAN GARLIC DIPPING SAUCE
Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back this recipe, a riff on Vietnamese summer rolls and a Wong family favorite. If it's your first time making summer rolls, don't fret too much about appearance. "The summer roll is very forgiving," Ms. Wong said. "Even if you have a hole in the wrapper, you can roll it up and hide the hole."
Provided by Elaine Louie
Categories appetizer, side dish
Time 45m
Yield 8 small rolls (4 appetizer servings)
Number Of Ingredients 12
Steps:
- Make the dipping sauce: Child: To remove some of the salt from the beans, put them in a small bowl of warm water for 2 minutes. Rinse in a small colander or a strainer, and repeat 3 times. Adult: Mince garlic cloves. Trim ends of chives. Child: In another small bowl, mix beans and garlic, and give to the adult. Using a pair of small blunt kitchen scissors, cut chives into tiny pieces. Adult: In a small frying pan over medium heat, heat oil until shimmering, and add beans and garlic. Stir until they begin to sizzle, about 1 minute, then reduce heat to low, add soy sauce and cook for 2 minutes. Pour into a small bowl. Child: Garnish sauce with chives.
- Make the summer rolls: Adult: Trim ends of chives. Child: Count out 16 chives and, using kitchen scissors, cut them in half. Tear basil leaves in half. Adult: Mince remaining chives and set aside for garnish. Cut bell pepper in half lengthwise, discard seeds, and cut 8 slices 1/2 inch wide. (Reserve remaining bell pepper for another use.)
- Adult: Place a wide shallow bowl or baking pan on the counter and add 1 to 2 inches of cold water. Slide a rice wrapper into the water until pliable but not soggy, about 10 to 30 seconds. Transfer wrapper to a large plate. Child: In the center of the wrapper, place a row (about 4 pieces) of basil, mint (about 5 leaves), cilantro (about 6 leaves) and chives (about 4 pieces). Add 10 bean sprouts and a strip of red bell pepper. Adult: Roll up wrapper halfway to cover filling, then tuck in ends of wrapper. Continue rolling, wrapping tightly. Place roll, seam-side down, on a serving plate. Continue to make 8 rolls. Child: Garnish rolls with minced chives; serve with dipping sauce.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 242 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN IN GARLIC AND BLACK BEAN SAUCE
This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.
Provided by Allrecipes Member
Categories Chinese Recipes
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
- Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
- Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
- Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g
VIETNAMESE SUMMER ROLLS
These light and healthy Vietnamese summer rolls are filled with cooked prawn & pork, rice noodles, lettuce and fresh herbs for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened and used for the wrappers. Dipped in a peanut sauce, these rolls are a great hot-weather appetizer or light lunch.
Provided by LickThePlateClean
Time 1h
Yield Makes 12 Rolls
Number Of Ingredients 24
Steps:
- Prepare the prawns In a saucepan bring water to a boil with a pinch of salt. Add prawns and simmer for 1 to 2 minutes until pink. Remove prawns and cool in iced water. Peel and cut in 2 parts prawns and then set aside.
- Prepare the pork Heat the oil in a wok over medium heat. Sear pork for 1 to 2 minutes until lightly browned on all sides. When pork cool thinly slice it.
- Wrap and roll! To make the fresh rolls briefly dip a rice paper in a bowl of water until soft (or just wet a little bit the rice paper with your fingers). Remove and place on a dry surface and smoothing it with your fingers.
- Place the lettuce julienne onto the rice paper close to your body with a bit of rice noodles and top with some basil, mint and bean sprouts.
- Add a line of 3 pieces of pork then a line of 2 to 3 pieces of prawns. Fold the 2 sides parallel and roll up tightly, press to seal with a little bit of water.
- PEANUT DIPPING SAUCE Prepare and mix all ingredients in a bowl and stir well. Adjust chili at your convenience and add more Hoisin sauce if you prefer the dipping sauce more salted. (Keep in a fridge for 2 days only)
- Serve the fresh spring rolls with a bowl of peanut sauce on the side.
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Soak the rice paper wrappers in warm water for a few seconds, until they are pliable.
- Be careful not to overfill the summer rolls, or they will be difficult to roll.
- To make the rolls easier to cut, use a sharp knife and cut them on a slightly damp cutting board.
- Serve the summer rolls immediately, or store them in the refrigerator for up to 2 hours.
Conclusion:
Summer rolls are a delicious and refreshing appetizer or light meal. They are easy to make and can be customized to your liking. With a variety of fillings and dipping sauces to choose from, there is sure to be a summer roll recipe that everyone will enjoy. So next time you are looking for a healthy and flavorful snack or meal, give summer rolls a try. You won't be disappointed!
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