Best Thai Summer Rolls Recipes

Mango Summer Rolls & Thai Dipping Sauce image

Provided by veganfeline

Categories Mango

Time 32m

Yield 30 rolls, 30 serving(s)

Number Of Ingredients 12

1 mango, peeled and sliced into matchsticks
1 cup seedless cucumber, sliced into matchsticks
1/2 cup fresh cilantro leaves
4 ounces rice noodles (very thin kind)
1/4 cup peanuts (chop very finely)
20 rice paper sheets (plus extra in case some tear)
1/4 cup rice vinegar
1/4 cup water
1 teaspoon asian chili oil
1 garlic clove (minced)
3 tablespoons peanuts (chopped)
1 1/2 teaspoons sugar

Steps:

Mango Summer Rolls:.
Boil a medium-sized pot of water.
Turn off heat and add the rice noodles.
Let them soak for 2 minutes, stirring occasionally.
Drain the noodles and run them under cold water. Set aside in separate bowl.
Fill pie pan or large wide bowl with hot tap water.
Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
Carefully remove wrappers from water and lay flat on clean surface.
In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
Keep wrapped and chilled until ready to eat.
Serve with small fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4 cup).
Mix all of the ingredients together and chill until ready to serve.

Nutrition Facts : Calories 31.6, Fat 1.1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 5, Fiber 0.4, Sugar 1.4, Protein 0.7

Thai Summer Rolls image

Provided by Sheila Lukins

Number Of Ingredients 8

2 heads Boston lettuce, leaves separated, rinsed and patted dry
3 carrots, peeled
4 scallions (with 3 inches of green left on)
1 red bell pepper, seeded
16 rice paper (spring roll) wrappers (81D2 inches in diameter)
32 fresh mint leaves
32 small sprigs cilantro
Spiced Chili Sauce

Steps:

1. Remove any tough veinsfrom the centerof the lettuce leaves and discard; set lettuce aside. Slice the carrots, scallions and red bell pepper into 4-inch "matchsticks."
2. Dip a rice paper into a bowl of water for 5 seconds; shake off excess water and place on a clean kitchen towel. Stack several lettuce leaves on the lower third of the rice paper. Top with a few carrot, scallion and bell-pepper matchsticks followed by 2 mint leaves and 2 cilantro sprigs.
3. Fold the bottom of the rice paper up over the veggies. Fold in the sides, then roll up. Repeat with remaining ingredients. Serve the rolls on a platter with Spiced Chili Sauce. (If you prefer to prepare the rolls in advance, cover them with a damp kitchen towel for up to 3 hours.)

THAI SUMMER ROLLS image

Categories Shellfish

Number Of Ingredients 8

Soak 6 Thai rice paper wrappers
6 large cooked cocktail shrimp (about 1 ounce for each)
cucumber slices
shreded carrot
minced scallion (green part only
hoisin sauce. plastic wrap and refrigerate 1 hour.
Serving size: 3 rolls
POINTS value: 4

Steps:

Soak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour. Serving size: 3 rolls POINTS value: 4