Best Soba And Veggie Summer Rolls With Vegan Nuoc Cham Recipes
SHRIMP SUMMER ROLLS WITH NUOC CHAM
Traditional nuoc cham, a Vietnamese dipping sauce, is much sweeter than the version here, which amps up the lime juice for a tangy twist. If you prefer a sweeter sauce, add an extra tablespoon of sugar.
Provided by Food Network
Categories appetizer
Time 30m
Yield 8 summer rolls
Number Of Ingredients 15
Steps:
- Prepare the rice vermicelli according to the package directions. Drain well and set aside.
- Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
- Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
- To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
- Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
- Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
- Serve the summer rolls with the nuoc cham on the side for dipping.
SOBA AND VEGGIE SUMMER ROLLS WITH VEGAN NUOC CHAM
Soba is made with buckwheat (and sometimes wheat flour). These noodles are quick cooking, with a complex and nutty flavor. They pair perfectly with crunchy vegetables all wrapped inside chewy rice paper wrappers. Dip the summer rolls in a vegan version of nuoc cham for a completely plant-based appetizer.
Provided by Food Network
Categories appetizer
Time 25m
Yield 8 summer rolls
Number Of Ingredients 12
Steps:
- Cook the soba: Bring a medium saucepan of water to a boil. Cook the soba according to the package instructions. Drain and rinse with cold running water until cooled. Drain and set aside until needed.
- Make the nuoc cham: Whisk the soy sauce with the lime juice, water, sambal oelek, sugar, and garlic in a small bowl until combined. Set aside until needed.
- Wrap the summer rolls: Line a baking sheet with parchment paper and fill a large skillet with cold water.
- Working with 1 rice paper wrapper at a time, soak in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board.
- Layer some of each of the spinach, cabbage, bell pepper, and cucumber in the bottom third of the wrapper. Top with a small bundle of the soba. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down.
- Repeat with the remaining wrappers and filling ingredients, spacing the rolls apart on the baking sheet.
- Serve with the vegan nuoc cham.
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