Thursday, April 3, 2008

Vermicelli Vegetable Rolls


With 10 people coming to dinner, we really wanted to avoid having the kitchen as a central hangout. We had moderate success with this by 1. Setting all of the glasses and cups on the kitchen table so that it wouldn't be tempting to sit at the table:



2. Setting up the appetizers in the other room:



Ingredients:

1 package rice-paper wrappers
1/4 cup cilantro leaves, picked
1/2 cup julienned red pepper
1/2 cup julienned yellow pepper
1 cup snow peas, stringed and julienned
1 cup bean sprouts
1/4 cup pickled ginger
1 recipe seasoned vermicelli noodles (see below)

Seasoned Vermicelli Noodles

To cook the noodles - bring water to a boil - drop in noodles for no more than 2 minutes - drain. Mix noodles with:

1 tsp sesame oil
1 tsp rice vinegar
1 cup cooked vermicelli noodles

In a medium-sized bowl, whisk together the sesame oil and rice vinegar. Toss cooked vermicelli noodles in sesame mixture. Set aside.

Process:

1. In a large bowl filled with warm water, soak one rice-paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface.

2. About 1/3 from the bottom of the wrapper, create a 3-inch-long row with some cilantro leaves followed by some red pepper, yellow pepper, snow peas, bean sprouts, vermicelli noodles and a little ginger.





3. Carefully fold the bottom of the rice-paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.

4. To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce or your sauce of choice.
Note: Of course we deviated from the instructions and didn't slice the rolls in half since we bought the smaller rice paper. It would make more sense with the larger rice paper rounds. Also, important to note - when serving, having some attractive looking lettuce as a) a base and b) to interweave between the rolls is important. If you just stack them, they'll stick together and you'll end up with a mess.



Orange-Chili Dipping Sauce

1/2 cup fresh orange juice
3 tbsp granulated sugar
3 tbsp low sodium soy sauce
2 tsp fresh lime juice
1 tbsp sesame oil
1 tbsp balsamic vinegar
1 tsp chili flakes
1/2 tsp salt

Whisk together all ingredients in a mixing bowl. Allow sauce to stand for 30 minutes for flavours to infuse. Serve at room temperature.

I also made a peanut dipping sauce to go with the rolls. Unfortunately, I can't find the exact recipe. Here is one that looks similar:

Peanut Dipping Sauce



1/2 cup natural-style creamy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chile-garlic paste
1 tablespoon dark sesame oil
Siracchi Chili Sauce (to taste)
Juice of 1 lime
1/4 cup water



The general consensus was that the peanut dipping sauce was the sauce of choice.

Seasonal Ontario Food have also posted a similar version of this recipe.

We'll be submitting these rolls to next week's Presto Pasta Night Roundup.

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20 comments:

Kevin said...

Those rolls look good! I made some summer rolls a while ago and they were pretty fun to make. That orange and chili dipping sauce sounds tasty.

Peter M said...

Hey...I like hangin' around the kitchen!

I'd love a spring roll lesson from you, and I'll make dolmades for ya...deal?

Ben said...

That is the kind of party I like. One with lots of delicious rolls :D

Great recipe!

giz said...

I'm not a spring roll expert but for dolmades I'll fake it.

Pixie said...

I need to get hold of those rice wrappers...we had grand plans on making them this week but need the wrappers. They look great giz!

Katie said...

YUm! I love vegetable rolls! I was just thinking about making them the other day. I'll have to try this recipe!

Elle said...

Those look fantastic! The dipping auces sound really good, too. Nice pics!

kat said...

these look yummy & not too hard.

how far in advance can you make these? can they store in the fridge for a while before serving?

giz said...

kat - once you get the hang of working with the rice paper it's a breeze. We made them early in the day and covered them with a damp tea towel and put them in the fridge until serving. If you don't, they'll dry out.

Cakespy said...

These look fantastic! Rolls like this have always been relegated to that "order in a restaurant, don't try this at home" category...but you make it look manageable!

Núria said...

Moderate success???? I would be so grateful if I had those beauties on the table!!!! Can I come over???? ;-)

RecipeGirl said...

How fun- I was taught how to make these in a cooking class once and haven't done it myself. Did you have your guests make their own? I always thought it would be fun to set it up that way.

giz said...

recipegirl - such a great idea to have people make their own although with my group it could have been a total disaster. A smaller group would work really well.

Cakelaw said...

What a great collection of crisp Asian flavours - lucky guests!

Rosie said...

Don't these look just fantastic!

I love these little rolls with your orange and chili dipping sauce, now that really sounds scrummy :D

Rosie x

cakebrain said...

Hey, those rolls look delicious!

Ruth Daniels said...

Thanks for sharing the perfect appetizer with Presto Pasta Night.

The rolls do look awesome...what else was for dinner, by the way?

Oh...and I'm with Peter...I love hanging out in the kitchen with the cook.

Lori said...

I so need to bookmark your blog. Everything looks so good.

giz said...

Thanks Lori - Hey - I'm doing a run down to Buffalo next week - I'll be looking for that asparagus.

LisaRene said...

Looking good! One of my favorites. I much prefer fresh rolls to a sandwich any-day and I agree they make a wonderful appetizer.

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