This post is a clearance of some rolls I threw together in June but didn’t feel like blogging about.
Sushi Rolls – (top row) asparagus, (middle 3 rows) surimi/fake crab decorated with capelin roe and (bottom row) breaded chicken cutlet
Asparagus, carrot and avocado
Fake crab, avocado and spicy mayo
Breaded chicken cutlet with carrot and sweet chili mayo
It’s been ages since I made summer rolls, let alone posted my efforts. My nephew and I always order them when we go out for Thai food. This summer, he’s not coming home to visit so I’m going to make them for myself and enjoy them while remembering. This version has the more traditional ingredients of rice vermicelli/noodles and bean sprouts but no fresh herbs. If you can get your hands on fresh mint and Thai basil, use them. You’ll enjoy the taste.
I made 8 rolls, half filled with fake crab and half with cooked and thawed shrimp. I had leftover rice vermicelli which ended up in the miso soup that you’ve seen.
For a non-seafood version: Use Chinese bbq’d pork, seasoned bbq’d pork chops or chicken
Dips: Sweet and sour sauce, sweet chili sauce, plum sauce or your favourite Vietnamese dipping sauce. I’ve posted a peanut dipping sauce in an earlier post but I find it too heavy to go with these delicately flavoured rolls so the dipping sauce is still my favourite.
ETA: Here’s a Vietnamese dipping sauce I like:
Summer Roll Dipping Sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar
1/4-1/2 tsp chili paste like sambal oelek
Stir together all sauce ingredients in a small bowl until sugar is dissolved