Would you like a delicious appetizer? Then you can make your own summer rolls and surprise your family and friends with an Asian specialty. The summer rolls are ready in less than 15 minutes and are therefore perfect for a last minute gift from the kitchen, a souvenir to a barbecue party orsimply as finger foodfor a movie night with friends at home. We give you several recipes and explain how you can vary the filling.
Make your own Vietnamese summer rolls: the basic recipe
“Gỏi Cuốn” means delicious, light and above allhealthy appetizerfrom Vietnam. According to the basic recipe, the filling contains, among other things, rice noodles, seasonal vegetables and shrimp. However, it can be varied with fish, seafood and meat as desired. Vegans will also get their money's worth, as there are now numerous recipes without foods of animal origin. The Vietnamese summer rolls are served raw and cold. In Asia they offer a dip with it - for example, peanut sauce and the traditional Vietnamese fish sauce hoisin are popular. In Europe they are drizzled with soy sauce. Here is the basic recipe for summer rolls with peanut dip:
Make your own summer rolls: Add traditional filling with shrimp and peanut sauce
In Vietnam, summer rolls are filled with vegetables andShrimp preparedand served with peanut sauce. Here are the necessary ingredients for the delicious appetizer. The quantities given are for 4 pieces of spring rolls:
Servings: 4, summer rolls Calories per roll: 270
For the summer rolls:
- 12 king prawns, thawed and deveined
- 1.4 liters of water
- 1 tsp salt
- 5-6 ice cubes or 100 ml ice water
- 200 g rice noodles
- 4 large sheets of rice paper
- 16 fresh mint leaves
- 16 leaves of Thai basil, fresh
- 8 sprigs of coriander
- 1/2 handful of sprouts
- Half of a medium-sized cucumber, peeled and cut into strips
- 2 small onions, finely chopped
- 4 lettuce leaves, large
For the peanut sauce:
- 5 tbsp peanut butter
- 50 ml lukewarm water
- 1 1/2 tsp hoisin sauce (a traditional Vietnamese spicy sauce with a sweet note, available e.g. from Rewe)
- 1 tsp lemon juice
- 2 tsp soy sauce
- if desired: 1 teaspoon chili paste (an Asian spice sauce made from chili - be careful, very hot!)
- 1 garlic clove, pressed
- 1/4 tsp sesame oil
- optional: 100 g peanuts, finely chopped
Preparation:
1. Put all the ingredients – except the chopped peanuts – in a bowl and mix well.
2. Put the water in a pot and bring to the boil. Salt and reduce the heat. Cook the shrimp on medium heat for 5 minutes. Remove the pot from the heat, drain the water and cover the shrimp with the ice cubes. After 10 minutes, remove the shrimp from the ice water, pat dry on kitchen paper and cut in half lengthwise.
3. Simmer the rice noodles for 4 minutes according to the package instructions. Then drain the hot water and rinse the noodles with ice-cold water.
4. Soak one sheet of rice paper one after the other in a bowl with lukewarm water for 2 - 3 seconds and then place it on the work surface. Be careful not to make the rice paper too soft; it should feel firm.
How to roll the summer rolls:
First portion the ingredients for the filling. For each summer roll you need three shrimps, a large leaf of lettuce, 1/4 handful of rice noodles and a pinch of sprouts.
1. Simply place a leaf of lettuce on the work surface, then place the sprouts, cucumber, onion and rice noodles on top. Then roll up the sheet.
2. Place the lettuce on the rice paper next to the shrimp. Leave the top two thirds of the sheet empty so that it will be easier to roll later.
3. Garnish with the coriander sprigs, mint and basil leaves and drizzle with the lemon juice and soy sauce.
4. Fold the left and right edges of the paper sheet over the shrimp filling and lettuce.
5. Place the bottom edge of the rice paper over it and then carefully and slowly roll it up.
Summer rolls with peanut sauce: This is how you can prepare the Asian dip
The summer rolls are ready, now all that remains is to prepare the peanut sauce. To do this, heat the sesame oil in a medium-sized pan and briefly fry the pressed garlic clove in it. Place the remaining ingredients in a clean bowl, mix well and then add to the garlic. Simmer the peanut sauce over low heat, stirring constantly, for 1 minute, then remove the sauce from the heat, pour into a dipping bowl and garnish with the peanuts.
Make your own summer rolls: recipe with avocado, salmon and mango sauce
You can vary the filling of the summer rolls as you like. We offer you a variant for summer rolls with salmon, avocado and mango sauce. Here are the necessary ingredients at a glance:
Serves 4, 350 calories per summer roll
- 4 large sheets of rice paper
- 1 cucumber, medium-sized, cut into strips
- 12 leaves of Thai basil, fresh
- 12 leaves mint, fresh
- 200 g Lachsfilet
- 2 avocados, small, pitted and peeled
- 2-3 tsp lemon juice
- Salt and pepper to taste
For the mango sauce:
- 200 ml pureed mango (fresh or canned)
- 100 ml lukewarm water
- 25 ml coconut milk
- 1 garlic clove, pressed
- 1/2 chili pepper, finely chopped
- 2 Cherry tomatoes
- 3 tbsp young onions, finely chopped
- optional: seasonal vegetables such as mushrooms, Chinese mustard greens, peppers, cucumber
- 100 ml sour cream
Preparation:
1. Place the ingredients for the mango sauce in a deep bowl and mix with the hand blender until smooth. Chill the sauce for an hour.
2. Portion the ingredients for the filling and place them on soaked rice paper.
3. Make a total of four summer rolls yourself.
Make your own vegan summer rolls: recipe with tofu
Although summer rolls were originally made with meat, fish or seafood, there are now also numerous vegan or vegetarian recipes. We offer you an idea for summer rolls with seasonal vegetables and tofu. You need these ingredients for the Vietnamese wraps:
The quantities given are for 4 summer rolls, 430 calories per summer roll
- 440 g smoked tofu
- 200 g rice noodles
- 2 tbsp soy sauce
- 6 tbsp sesame oil
- Salt and pepper to taste
- Mint and Thai basil, fresh, chopped
- Lettuce, small
- 1 cucumber
- 2 carrots
- optional: 1 chili pepper, finely chopped
- 1-2 tbsp coconut milk
- Peanut sauce (see ingredients and recipe above)
Preparation:
1. Cut the tofu into thin strips. Put the sesame oil in a deep pan and heat it up. Add the tofu and fry the pieces for 2 minutes on each side. Then remove from heat and let cool.
2. Chop the herbs and lettuce into small pieces, peel the cucumbers and carrots, cut them into strips and mix with the chili pepper. Drizzle with coconut milk, salt and season with pepper.
3. Cook the rice noodles according to the package instructions, rinse with ice water and let cool.
4. Soak one sheet of rice paper one after the other in a bowl with lukewarm water for 2 - 3 seconds and then place it on the work surface.
5. Place the filling on the bottom third of the rice paper sheet. Fold the left and right sides of the sheet towards the middle. Roll up the sheet from bottom to top to form a summer roll.
If you want to make vegetarian summer rolls yourself, you can replace the tofu with Haluma cheese. As for the rest of the filling, there are numerous options to choose from. Here are some combination ideas:
- Carrot-Beet-Spaghetti, Spinach
- Red cabbage and chickpeas
- Mango and strawberries
- Red cabbage, cucumber, rice noodles and peas
- Spinach, mango and feta cheese
- Carrots, cucumber and zucchini
- Pumpkin spaghetti and glass noodles
You can drizzle the summer rolls with lime or lemon juice and season with salt and pepper. Don't forget to cut the vegetables into thin strips or sticks. You can use a spiralizer for this purpose and make wafer-thin, delicious vegetable noodles.
