Best Summer Rolls With Black Bean Garlic Dipping Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES



Vegetarian Summer Rolls with 3 Dipping Sauces image

Vegetarian summer rolls with avocado, tofu & fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin & Vietnamese dipping sauce!

Provided by Jamie

Categories     dinner     lunch     Main Course

Time 35m

Number Of Ingredients 32

1 cup shredded carrots
½ large red bell pepper ( - julienned)
½ large yellow bell pepper ( - julienned)
6 cocktail cucumbers ( - julienned)
16 oz firm tofu ( - cut into ½ inch strips)
3 - 4 cups spring mix or shredded lettuce
1 cup shredded red cabbage
1 avocado ( - cut into ½ inch strips)
4 oz dried vermicelli rice noodles ( - cooked according to the directions)
1 cup fresh herbs ( - cilantro, basil, mint (use any combination))
rice paper wrappers ( - I used 10 inch wrappers (25 cm))
¼ cup vegan fish sauce ( - (See Note 1 for other vegan alternative); For non-vegetarians: substitute with regular fish sauce)
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice ( - freshly squeezed, about half a lime)
2 teaspoons rice wine vinegar
1 clove garlic ( - finely diced)
1 small Thai chili pepper ( - finely diced)
1 Tablespoon shredded carrot ( - for garnish)
1 teaspoon chili garlic sauce ( - (optional))
½ cup hoisin sauce
4 teaspoons sugar
4 teaspoons water
4 teaspoons lime juice ( - freshly squeezed)
1 Tablespoon chopped peanuts ( - for garnish)
¼ cup creamy peanut butter ( - I used all natural unsweetened peanut butter)
¼ cup lite coconut milk ( - can substitute with water)
1 ½ Tablespoon hoisin sauce
1 ½ Tablespoon lime juice
1 teaspoon brown sugar
1 Tablespoon chopped peanuts ( - for garnish)
1 Tablespoon chili garlic sauce ( - (optional))

Steps:

  • For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).
  • Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.
  • Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)
  • Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.
  • Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.
  • (Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you're rolling it up, you should be able see the vegetables through the rice paper.
  • Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
  • Continue rolling until all the filling is rolled into the rice paper wrapper.
  • Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
  • Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
  • Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

Nutrition Facts : Calories 494 kcal, Carbohydrate 58 g, Protein 19 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 2135 mg, Fiber 9 g, Sugar 16 g, ServingSize 1 serving

SUMMER ROLLS WITH BLACK BEAN GARLIC DIPPING SAUCE



Summer Rolls With Black Bean Garlic Dipping Sauce image

Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back this recipe, a riff on Vietnamese summer rolls and a Wong family favorite. If it's your first time making summer rolls, don't fret too much about appearance. "The summer roll is very forgiving," Ms. Wong said. "Even if you have a hole in the wrapper, you can roll it up and hide the hole."

Provided by Elaine Louie

Categories     appetizer, side dish

Time 45m

Yield 8 small rolls (4 appetizer servings)

Number Of Ingredients 12

2 tablespoons preserved salted black beans (available in Asian specialty stores)
4 garlic cloves
4 slender chives
2 tablespoons canola or other vegetable oil
2 tablespoons soy sauce
20 slender chives
2 cups basil leaves
1 red bell pepper
8 6-inch-diameter rice paper wrappers
1 cup mint leaves
1 cup cilantro leaves
1 1/4 cup (about 80) bean sprouts

Steps:

  • Make the dipping sauce: Child: To remove some of the salt from the beans, put them in a small bowl of warm water for 2 minutes. Rinse in a small colander or a strainer, and repeat 3 times. Adult: Mince garlic cloves. Trim ends of chives. Child: In another small bowl, mix beans and garlic, and give to the adult. Using a pair of small blunt kitchen scissors, cut chives into tiny pieces. Adult: In a small frying pan over medium heat, heat oil until shimmering, and add beans and garlic. Stir until they begin to sizzle, about 1 minute, then reduce heat to low, add soy sauce and cook for 2 minutes. Pour into a small bowl. Child: Garnish sauce with chives.
  • Make the summer rolls: Adult: Trim ends of chives. Child: Count out 16 chives and, using kitchen scissors, cut them in half. Tear basil leaves in half. Adult: Mince remaining chives and set aside for garnish. Cut bell pepper in half lengthwise, discard seeds, and cut 8 slices 1/2 inch wide. (Reserve remaining bell pepper for another use.)
  • Adult: Place a wide shallow bowl or baking pan on the counter and add 1 to 2 inches of cold water. Slide a rice wrapper into the water until pliable but not soggy, about 10 to 30 seconds. Transfer wrapper to a large plate. Child: In the center of the wrapper, place a row (about 4 pieces) of basil, mint (about 5 leaves), cilantro (about 6 leaves) and chives (about 4 pieces). Add 10 bean sprouts and a strip of red bell pepper. Adult: Roll up wrapper halfway to cover filling, then tuck in ends of wrapper. Continue rolling, wrapping tightly. Place roll, seam-side down, on a serving plate. Continue to make 8 rolls. Child: Garnish rolls with minced chives; serve with dipping sauce.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 242 milligrams, Sugar 2 grams, TransFat 0 grams

Related Topics