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Tropical Summer Rolls
A dipping sauce of sambal adds major interest to this dish. Sometimes these rolls are deep-fried, sometimes steamed; but serving them raw means that there's no cooking involved and little preparation
Loading ...April 8th, 2012
*Sambal: A hot mixture of chilies, onions and spices, used as relish with other foods.
Servings
4Prep Time
20 minutesCook Time
20 minutesIngredients
Sambal
Ingredients
Directions
In a medium bowl, add soy sauce, marmalade, sambal and vinegar. Whisk together to dissolve marmalade. Thin with a few drops of water, if needed.
Add green onion and cilantro; set aside.
Separate rice papers, and place in a bowl of tepid water for about 10 seconds, until they become soft. Pat papers dry with a linen napkin, and transfer to a clean work surface. In the lower centre of one paper, lay out a couple of cilantro and Thai basil leaves. Add a small amount of julienned vegetables.
Pull bottom of rice paper over vegetables, tuck under, and roll over one time. Fold over the sides and roll again, as tight as possible without tearing the paper. Continue with remaining ingredients.
Cut rolls or keep them whole and garnish plate with fresh sprigs of cilantro. Serve alongside sambal dipping sauce.
Copyright © 2012 St. Joseph Media. All Rights Reserved.