Vietnamese Summer Rolls with Peanut Sauce
These summer rolls are the Vietnamese version of Chinese spring rolls and, in fact, that is often what they are called. In Vietnamese, their name is gỏi cuốn, which would literally translate as "rolled salad", but it is also commonly translated as "spring roll".
Although they are reminiscent of spring rolls, these Vietnamese summer rolls, instead of being made with a wheat flour dough and fried, are wrapped in a rice flour wrapper and served cold.
As for their qualities, besides their freshness and bright color, these rolls stand out for being very nutritious and full of antioxidants, as well as for the delicious contrast with the sweet peanut sauce, which makes them a great option for including a variety of raw vegetables in our diet in an easy and really delicious way.
Nutritionally, they are an appetizer rich in beta-carotene, lecithin, glutathione (an antioxidant), carbohydrates, essential oils, omega-9 fatty acids, fiber, amino acids, vitamins A, C, E and B (B1, B2, B3, B6 and B9 or folic acid); calcium, copper, phosphorus, iron, magnesium, manganese, nickel (which aids iron absorption), potassium, selenium, sodium, iodine and zinc.
The sauce, for its part, provides protein, fiber, tryptophan, flavonoids, beta-carotene, isoflavones, omega-3 fatty acids, vitamins C, E and B (B3 and B9 or folic acid); calcium, phosphorus, iron, magnesium, nickel, potassium and zinc.
Categories
Measurement system
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For the spring rolls
For the peanut sauce
Notes
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- 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.