Savoring the last rays of summer with homemade summer rolls
They’re a staple at our house and my hubby loves making them ! You can really add any veggie or protein of choice and the dipping sauce is delicious !
Ingredients for 2 persons
Ingredients:
- 1 carrot;
- 1/2 zucchini;
- 1 block of smoked tofu;
- 2 handfuls of black tiger shrimp (or your choice of protein);
- 4-5 rice paper wrappers;
- 2 handfuls of rice vermicelli noodles (prepared according to package instructions);
- Salt & black sesame seeds.
For the Peanut Dipping Sauce:
- 2 tsp peanut butter;
- 2 tsp sesame oil;
- 4 tsp warm water;
- 2 tsp hoisin sauce;
- 1 tsp rice vinegar;
- Pinch of salt.
Procedure:
Peel and julienne the carrot into thin strips.
Slice the zucchini into thin strips.
Slice the smoked tofu into thin strips. Fry it in the air fryer for 15 minutes for a crispy effect.
If using shrimp, make sure they are cooked, peeled, and deveined.
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Fill a shallow bowl or pie dish with warm water.
Make the Peanut Dipping Sauce:
In a small bowl, combine peanut butter, sesame oil, warm water, hoisin sauce, rice vinegar, and a pinch of salt.
Mix well until you have a smooth and creamy dipping sauce. Adjust the ingredients to taste if needed. Set aside.
Assemble the Summer Rolls:
Dip one rice paper wrapper into the warm water for about 5-10 seconds until it becomes soft and pliable.
Carefully transfer it to a clean non-stick surface.
Place a small amount of rice vermicelli noodles, followed by strips of carrot, zucchini, smoked tofu, and shrimp (or your choice of protein) in the center of the wrapper, leaving some space on the sides. Season with salt and black sesame seeds.
Fold the sides of the wrapper over the filling, then fold the bottom of the wrapper up and roll it tightly to encase the filling, similar to rolling a burrito.
Serve the summer rolls with the peanut dipping sauce on the side.
Enjoy !
Audrey
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