Summer Rolls / Lettuce Wraps
Summer Rolls / Lettuce Wraps
Serves 4 to 6
- 3 oz. Dried Rice Vermicelli Noodles
- 1 ea. Eggplant
- 1 ea. Small Zucchini
- 1 ea. Yellow Squash
- 1 ea. Red Pepper
- 12 ea. Shiitake Mushrooms
- 1 cup Carrots, peeled and julienned
- 1 head Boston or Leaf Lettuce
- 1 pack Rice Papers
- 1/4 cup Sweet Chili Sauce
- Soak the rice noodles in warm water until rehydrated and softened, about 15 minutes. Drain and place in boiling water for 3-5 seconds, strain and cool. In a bowl, mix with sweet chili sauce and reserve.
- Slice the eggplant, zucchini, yellow squash and red pepper. Remove stems from shiitake mushrooms and place with sliced vegetables in a bowl. Sprinkle with oil and salt and pepper.
- Grill vegetables on a hot grill, and allow to cool. Cut into half-inch strips.
- In a 9-inch pie pan, add one inch of lukewarm water. Soak a couple of wrappers at a time until pliable. Place a soaked wrapper on a clean kitchen towel, add a small piece of lettuce, some grilled vegetables, julienne carrots and some vermicelli noodles. Be careful not to over fill. Fold over the left and right sides and roll tightly until the end of the wrapper. Repeat with remaining wrappers.
- Serve with peanut or fish dipping sauce, or extra sweet chili sauce.
*Some julienne fresh mint adds a nice dimension of fresh flavor to your wraps. Rolls can be made ahead of time and wrapped in a damp towel or plastic wrap until ready to use.
- 1/2 T Vegetable Oil
- 2 ea. Cloves of Garlic, minced
- 1 ea. Jalapeno or other Spicy Chili Pepper, seeded and minced
- 1/4 cup Unsalted Peanuts
- 1/2 cup Coconut Milk
- 1 T Hoisin Sauce (optional)
- 1/4 cup Peanut Butter
- 2 T Fish Sauce
- 1 T Sugar
- Heat the vegetable oil in a small saut pan on medium heat. Add the garlic and jalapeno and cook for a few minutes. Add the peanuts and cook until they start to brown. Be careful not to burn them.
- Add remaining ingredients and bring to a simmer for a couple of minutes.
- Place in a blender or food processor and process until smooth. Adjust seasoning and consistency and serve at room temperature.
Fish Dipping Sauce
- 1/4 cup Sugar
- 1/4 cup Water
- 1/3 cup Fish Sauce
- 3 or 4 ea. Limes, juiced
- 1 ea. Garlic Clove, minced
- 1 ea. Red Thai Chili or similar pepper, sliced on bias
- 1 ea. Small Shallot, minced
- Combine all ingredients in a bowl and mix well. More sugar or lime juice may be added to taste.
*Fish sauce, also known as nuoc mam, can be found at most Asian markets and some supermarkets.
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