June 29, 2012 / Food Follower

I Made Summer Rolls!

It’s so hot outside that I knew I couldn’t eat anything hot for lunch today. I decided to try something new and make one of my favorite Asian foods – summer rolls.

What You’ll Need

1/4 package of vermicelli noodles (you might have extra leftover)

1 large shredded carrot

1/4 cup mung bean sprouts

5 mint leaves cut into fine shards

1 tablespoon of scallions cut finely

2 large spring roll wrappers (rice paper)

2 tablespoons of hoisin sauce and extra for dipping

Pastry brush

Small bowl or glass of water (to dampen the spring roll wrappers)

Directions
1) Cook vermicelli noodles in a pot of boiling water. Once cooked, run vermicelli under cold water until fully cooled. (The noodles should be room temperature or slightly colder).
2) Carefully put one spring roll wrapper on a large flat surface. (The wrappers are extremely fragile). Using a pastry brush, brush water onto the spring roll wrapper. This will allow you to handle the wrapper, so it doesn’t break.
3) Spread 1 tablespoon of hoisin sauce on the wrapper. Then add half your vermicelli, shredded carrots, mung bean sprouts, mint, and scallions.
4) Brush more water around the edges of the wrapper and fold like a burrito.
5)Repeat steps 2-4 to make the second roll.

This recipe yields 2 large summer rolls (I cut mine in half, so everyone got half a roll).

Serve with more hoisin sauce for dipping.