Vietnamese summer rolls with peanut sauce
These summer rolls are the Vietnamese take on Chinese spring rolls, and in fact they are often called that. In Vietnamese their name is gỏi cuốn, which literally translates as «rolled salad», but it is also often translated as «spring roll».
Although they are reminiscent of spring rolls, instead of being made with a wheat flour wrapper and fried, these Vietnamese summer rolls are wrapped in rice paper and served cold.
As for their qualities, besides their freshness and bright colours, these rolls stand out for being very nutritious and full of antioxidants, as well as for the delicious contrast they make with the sweet peanut sauce, which makes them a great way to add a variety of raw vegetables to our diet easily and very, very deliciously.
Nutritionally, they are a starter rich in beta-carotene, lecithin, glutathione (an antioxidant), carbohydrates, essential oils, omega 9 fatty acids, fibre, amino acids, vitamins A, C, E and B group (B1, B2, B3, B6 and B9 or folic acid); calcium, copper, phosphorus, iron, magnesium, manganese, nickel (which helps iron absorption), potassium, selenium, sodium, iodine and zinc.
The sauce, for its part, provides protein, fibre, tryptophan, flavonoids, beta-carotene, isoflavones, omega 3 fatty acids, vitamins C, E and B group (B3 and B9 or folic acid); calcium, phosphorus, iron, magnesium, nickel, potassium and zinc.
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
For the spring rolls
For the peanut sauce
Notes
Tap on the steps to mark them as done
- Step 1Heat water with a little salt in a saucepan and, when the water comes to a boil, turn off the heat, add the rice noodles, stir and let them soften for 5 minutes. After this time, drain them well in a colander or strainer, rinse them under cold water and set aside.
- Step 2Wash the lettuce leaves, dry them and set aside.
- Step 3Wash and peel the carrot and cucumber and cut them into thin sticks. Set aside.
- Step 4Cut the avocado in half, carefully remove the pit and peel off the skin, making sure the flesh does not come apart. Sprinkle with a little lemon juice to prevent it from browning and cut into thin slices. Set aside.
- Step 5Now assemble the rolls. Soak the rice paper in hot water for 3 seconds on each side. Place it on a clean cotton cloth and, near one end of the wrapper, put a little lettuce, some rice noodles, a little cucumber, a little carrot and a little avocado. Cover the filling with the nearest edge, turning the wrapper over slightly, fold in the sides and keep rolling until the roll is formed. When it is ready, transfer it to a plate and repeat this step until all the rolls are formed and plated.
- Step 6Prepare the sauce by putting the peanut butter in a bowl, along with the lemon juice, agave syrup, soy sauce and water. Mix well with a whisk or a fork, whisking until it emulsifies and, once it is ready, serve it with the rolls.