Summer Rolls
Summer Rolls requires about 45 minutes from start to finish. One portion of this dish contains roughly 9g of protein, 9g of fat, and a total of 435 calories. This dairy free recipe serves 6 and costs $1.47 per serving. It works well as a budget friendly hor d'oeuvre for The Fourth Of July. A mixture of garlic, cucumber, sambal oelek, and a handful of other ingredients are all it takes to make this recipe so flavorful. Only a few people made this recipe, and 2 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns a not so tremendous spoonacular score of 13%. Users who liked this recipe also liked Simplest Summer Summer Squash, Summer chickpea salad, and why I’ve been craving summer since Christmas, and Tuna Summer Rolls.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 avocado, stoned, peeled and cut into strips
1/2 cucumber, julienned
fresh cilantro, chopped, to taste
2 cloves garlic, minced
1 tablespoon lemon grass, pureed
1/4 pineapple, julienned
1 red bell pepper, julienned
16 pieces of rice paper
1 cup vermicelli, cooked
1 cup vermicelli, cooked
2 teaspoons sesame oil
3 tablespoons soy sauce
2 teaspoons sugar
1 cup spicy tofu, cut into strips and marinated
1 tablespoon sambal oelek
1 tablespoon sambal oelek
Equipment:
frying pan
Cooking instruction summary:
- Place all marinade ingredients in a zip lock bag.
- Seal bag and shake to coat the tofu.
- Place in the fridge for at least half an hour or up to one day.
- When ready to assemble rolls, place a piece of rice paper in a shallow pan of water.
- Leave in water, turning once, until the sheet is flexible.
- Place on a flat moist surface and arrange piece of avocado and a piece of tofu near the edge of the rice paper that is closest to you.
- Add 2-4 pieces of cucumber, pineapple, and red bell pepper each. Top with a small amount of vermicelli and a few sprigs of cilantro.
- Take the edge of the rice paper and holding the filling tightly begin to roll as if rolling a burrito. Make sure to fold the sides inward as you go.
- Place finished roll on platter to dry.
- Repeat steps until you run out of ingredients.
- Serve with thai chili sauce or spicy peanut sauce.
Step by step:
1. Place all marinade ingredients in a zip lock bag.Seal bag and shake to coat the tofu.
2. Place in the fridge for at least half an hour or up to one day.When ready to assemble rolls, place a piece of rice paper in a shallow pan of water.Leave in water, turning once, until the sheet is flexible.
3. Place on a flat moist surface and arrange piece of avocado and a piece of tofu near the edge of the rice paper that is closest to you.
4. Add 2-4 pieces of cucumber, pineapple, and red bell pepper each. Top with a small amount of vermicelli and a few sprigs of cilantro.Take the edge of the rice paper and holding the filling tightly begin to roll as if rolling a burrito. Make sure to fold the sides inward as you go.
5. Place finished roll on platter to dry.Repeat steps until you run out of ingredients.
6. Serve with thai chili sauce or spicy peanut sauce.
Nutrition Information:
covered percent of daily need
Related Videos:
Bò Bía - Summer Rolls with Chinese Sausages, Omelette, Jicama and Dried Shrimps
How to Make Shrimp Summer Rolls with Seasame-Soy Dipping Sauce | Cooking Light
Beth's Easy Shrimp Rolls (Summer Entertaining Collab with Rachel Talbott)
