Vietnamese Summer Rolls with Sauces C H E F T H O A N G U Y E N V E G E T A R I A N S U M M E R R O L L S W I T H 1 T A M A R I N D D I P P I N G S A U C E S H R I M P S U M M E R R O L L S W I T H 2 P E A N U T H O I S I N D I P P I N G S A U C E D U C K B R E A S T S U M M E R R O L L S W I T H 3 B L U E B E R R Y H O I S I N D I P P I N G S A U C E R O T I S S E R I E C H I C K E N S U M M E R R O L L S W I T H G I N G E R L I M E D I P P I N G S A U C E 4 V I E T N A M E S E P I C K L E D C A R R O T S & 5 D A I K O N V E G E T A R I A N S U M M E R R O L L S W I T H T A M A R I N D D I P P I N G S A U C E V E G E T A R I A N S U M M E R R O L L S I N G R E D I E N T S : Pickled Carrots and Daikon * ½ large red bell pepper – julienned ½ large yellow bell pepper-julienned ½ English cucumber – julienned 1 head of leaf lettuce washed 1 avocado – cut into strips 4 oz dried vermicelli rice noodles – cooked according to package directions ¼ cup fresh herbs – cilantro, basil and mint (use any combination) 1/2 package of rice paper wrappers T A M A R I N D S A U C E ( N U O C M E C H A M ) I N G R E D I E N T S : ¼ cup of tamarind concentrate puree ¼ cup of sugar or honey 1 clove garlic minced 2 tablespoons water 2 tablespoons soy sauce Chili sauce or Thai chili peppers can be added - optional Mix well 1 S H R I M P S U M M E R R O L L S W I T H P E A N U T H O I S I N D I P P I N G S A U C E S H R I M P S U M M E R R O L L S I N G R E D I E N T S : Pickled Carrots and Daikon * 24 large shrimp peeled and cooked (by quick boiling or pan-frying) ½ English cucumber – julienned 1 head of leaf lettuce washed 1 avocado – cut into strips ¼ cup crushed roasted peanuts 4 oz dried vermicelli rice noodles – cooked according to package directions ¼ cup fresh herbs – cilantro, basil and mint (use any combination) 1/2 package of rice paper wrappers P E A N U T H O I S I N D I P P I N G S A U C E I N G R E D I E N T S : ¼ cup creamy peanut butter ¼ cup light coconut milk 2 tablespoons hoisin sauce 1 ½ tablespoons Red Boat Fish Sauce 1 tablespoon lime juice 2 tablespoons brown sugar or honey 1 tablespoon chili garlic sauce – optional Mix well 2 D U C K B R E A S T S U M M E R R O L L S W I T H B L U E B E R R Y H O I S I N D I P P I N G S A U C E D U C K B R E A S T S U M M E R R O L L S I N G R E D I E N T S : Pickled Daikon* 1 duck breast Salt and pepper 1 teaspoon Chinese Five Spice powder 4 teaspoons mirin 4 teaspoons rice vinegar 4 tablespoons mayonnaise ½ cup each julienne Napa cabbage, green onions, mango 1/2 package of rice paper wrappers Marinate duck breast with the seasoning and vegetable oil for 2 hours, pan-seared duck breast in a hot pan till dark golden brown, finished cooking it in oven at 375 degrees till reaches 140/160 degrees, let rest for 10 mins before slicing. In a bowl combine mirin, rice vinegar and mayonnaise, add the vegetables mix to make a slaw B L U E B E R R Y H O I S I N D I P P I N G S A U C E I N G R E D I E N T S : 1 shallot minced Sesame oil 4 tablespoons honey 1 tablespoon rice vinegar 1 cup frozen or fresh blueberries ¼ cup dried blueberries ½ teaspoon Chinese Five Spice powder 2 tablespoons hoisin 1 tablespoon soy sauce ¼ cup water 1-2 teaspoons chili sauce In a small saucepan, heat the shallot in sesame oil until soft Add sugar, vinegar, blueberries, Chinese Five Spice powder, bring to a fast simmer and reduce liquid to a thick consistency Add hoisin and soy sauce, season with chili sauce to taste 3 R O T I S S E R I E C H I C K E N S U M M E R R O L L S W I T H G I N G E R L I M E D I P P I N G S A U C E R O T I S S E R I E C H I C K E N S U M M E R R O L L S I N G R E D I E N T S : 2 cups shredded chicken Pickled carrots and daikon* 1 English cucumber julienned 1 head of leaf lettuce washed ½ cup of fresh mint leaves ½ package of rice wrappers G I N G E R L I M E D I P P I N G S A U C E I N G R E D I E N T S : ¼ cup Red Boat Fish sauce ¼ cup sugar 8-pieces of fresh ginger, peeled, thinly sliced against the grain, and minced 1 garlic clove minced ¼ cup lime juice ¼ cup water 1-2 chili peppers thinly sliced, remove seeds to reduce heat if needed or use ½ teaspoon chili pepper flakes Mix well 4 V I E T N A M E S E P I C K L E D C A R R O T S & D A I K O N T H I S P I C K L E I S G R E A T W I T H S U M M E R R O L L S , B A N H M I O R A N Y T H I N G T H A T I S T Y P I C A L L Y S E R V E D W I T H C O L E S L A W O R S A U E R K R A U T I N G R E D I E N T S : 1 lbs carrots peeled and julienned 1 lbs white daikon peeled and julienned ½ cup white vinegar ½ cup sugar ½ cup warm water Salt D I R E C T I O N S : Add carrots and daikon in a large mixing bowl, add 2 teaspoons of salt, massage and rinse Make the vinegar and sugar mixture: In the same mixing bowl, pour the vinegar, sugar, and warm water onto the vegetables Mix well, pack in a jar tightly. Should sit at least overnight before eating or leave in room temperature for 4 hours. Refrigerate left overs, should last for 4 weeks. 5 H O W T O R O L L T H E S U M M E R R O L L S Have water handy. To make rice paper pliable and usable, just use water. I typically fill a wide shallow bowl partway with water; a baking dish may be substituted. The water temperature should be warm - not hot. In general, thinner rice paper requires cooler water. When making hand rolls at the table, set out one or two communal dipping bowls for guests. Dip by sliding or rotating. When dipping rice papers in water, aim to moderately wet (not completely soften) both sides. Horizontally slide or rotate each rice paper. If rice paper lingers in water for too long, it goes limp and may collapse on itself and stick. After dipping, put the paper on a flat work surface. If you’re making a bunch of rolls in advance of serving, work in batches and use a large work surface like a cutting board. Wait for the right moment. After a rice paper is dipped, it takes a minute or two to fully soften and become usable. It’s ready for wrapping and rolling when it’s pliable and slightly sticky.