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Fresh Vegetarian Rolls

Vietnamese vegetarian summer rolls
Print Recipe
Prep Time 1 hour
Servings: 4
Course: Appetizer
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 1/2 bag Dry Rice Vermicelli (Bun)
  • 1 package Rice Paper (with tapioca starch)
  • 2 cups Assorted aromatic herbs like coriander, mint, basil, perilla
  • 1 cup lettuce leaves or mixed salad
  • 2 cups sliced raw vegetable like cucumber, radish or blanched bean sprouts
  • 2 cups sliced firm tofu and / or sliced shitake mushrooms
Peanut Dipping sauce
  • 1/4 cup Hoisin Sauce
  • 1/2 cup Sweet Creamy Peanut Sauce
  • 1 tbsp Vegetable Oil
  • 2 cloves garlic
  • 1 cup vegetable broth or water
  • 1/4 cup crushed toasted roasted peanuts
  • 1 tspn chili sauce like Sambal or Sriracha
Quick Pickled Carrots and Daikon
  • 1 cup Julienne Carrots
  • 1 cup Julienne Daikon
  • 1/2 cup white vinegar
  • 1/2 cup unseasoned rice vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tspn Kosher salt

Method
 

  1. Cook the rice vermicelli according to package instructions, drain and set aside
  2. Wash the herbs and vegetables, drain and set aside
  3. Wash and cut the vegetables of your choice.
  4. Slice the firm tofu and/or shitake mushrooms. In a frying pan, add a tablespoon oil, stir fry the sliced tofu and/or shitake mushrooms for 4 to 5 minutes, set aside
To make the Peanut Sauce
  1. To prepare the Vietnamese dipping sauce: In a small saucepan, heat the oil on medium high. Add the minced garlic and stir fry till golden (it would take less than a minute). Add the liquid (water or stock), hoisin sauce, peanut butter. Stir well and heat for around 4-5 minutes. Scoop into a serving bowl. Sprinkle the crushed peanuts and chili sauce on top.
To quick pickle the Carrots and Daikon
  1. Put the Julienne Carrots and Daikon in a sterilized mason jar (if they are not consumed right away)
  2. In a small saucepan, heat the white vinegar, rice vinegar, sugar and salt to boiling. Remove and cool down. Pour over the carrots and daikon in sterililzed mason jar and refrigerate for up to 2 weeks.
To wrap the rolls
  1. To assemble the rolls: Have all the ingredients ready, a large bowl of lukewarm water and a large plate or cutting board. Quickly dip the rice paper sheet in lukewarm water and put on a plate or cutting board. If you wish, cover the plate or cutting board with a clean kitchen towel to absorb any excess water or make sure to shake off any excess water if you have dipped for too long. At first the rice paper seems still a bit stiff but it will quickly soften. On one end (about 1/3 of the rice paper) layer the lettuce, fresh herbs, tofu/mushrooms, other vegetables, pickled carrots and daikon, and vermicelli, in layers. Start rolling from the end while tightly tucking in the layered ingredients as you roll, then fold in the 2 sides to fully enclose the stuffing, then keep rolling to form a plumb but neat roll. Repeat. Tip: you can use 2 large plates or cutting boards to save time, so you can alternate waiting for the rice paper to soften on one plate/board, while you wrap another roll on the other plate/board.
  2. Serve with the Peanut dipping sauce