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
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Enoch Padi Tettey
[email protected]I'm always looking for new and healthy recipes, and these summer rolls fit the bill perfectly.
Jaydenley Scheuer
[email protected]These summer rolls are the perfect appetizer for any party or gathering.
Yangchen Dema
[email protected]I'm not a big fan of summer rolls, but these were actually really good. The black bean garlic dipping sauce made all the difference.
Kota C
[email protected]These summer rolls are so easy to make, even for a beginner cook like me.
Asif Buhiya
[email protected]The black bean garlic dipping sauce is amazing! I could eat it with just about anything.
Siraj Ahmed
[email protected]These summer rolls are a great way to use up leftover vegetables. I always have a bunch of veggies in my fridge that need to be used up, and these rolls are the perfect way to do it.
Amanda Jones
[email protected]I love how customizable these summer rolls are. I can add or remove ingredients to suit my own taste.
joshua the first
[email protected]These rolls were so delicious and refreshing! The dipping sauce was the perfect balance of sweet and savory.
Mokhtar Jdaa
[email protected]I've made these summer rolls several times now and they're always a crowd-pleaser. They're so easy to make and the dipping sauce is amazing.
Angelia Wood
[email protected]These summer rolls were a hit at my last party! The black bean garlic dipping sauce is the perfect complement to the fresh and flavorful ingredients in the rolls.