Saturday, July 21, 2012

Summer Rolls with Hoisin Dipping Sauce

Summer rolls, sometime referred to as fresh spring rolls, are a great alternative to traditional fried spring rolls. They are refreshing, healthy, low calorie and filling.  Summer rolls are made with rice paper wrappers, which can be found in international grocery stores or in the Asian section of major grocery stores. The rice paper can be a little difficult to work with at first but once you get the hang of soaking and folding the wrappers, they become an easy appetizer or meal.  I often eat these for dinner with a salad.

Summer rolls are very versatile, you can add any combination of vegetables and herbs from asparagus to cucumber and mint leaves. You can make vegetarian rolls or add chicken, pork or shrimp.

Summer Roll Recipe

For this recipe I did not give specific measurements, vary the portions to your taste. One cup of each ingredient will yield about 10 spring rolls.  Also all of the ingredients are not required and not limited to the ones in the recipe.

Vermicelli Noodles, cooked and drained
Fresh basil leaves preferably Thai basil
Fresh cilantro leaves
Shredded lettuce or green cabbage
Mung bean sprouts
Shredded carrots
8 inch Spring Roll Rice Paper Wrappers
Shredded cooked chicken or cooked shrimp, whole or sliced in half

Fill a large bowl or baking pan with warm water. The container should be large enough for the rice paper to lay flat.

Soak a sheet of rice paper (make sure there are no holes) in the water for about 30 seconds or until the rice paper softens up. Lay flat on a plate or cutting board. If the wrapper becomes sticky and limp you have soaked the wrapper to long

Lay chicken or shrimp on the on bottom third of wrapper, then add a small amount of the noodles, herbs, lettuce, bean sprouts and carrots. Leave about a half an inch free on the sides.  Fold bottom of rice sheet over filling, then fold in end s and roll into tight roll. Repeat.

Serve immediately or cover with damp paper towel and plastic wrap and refrigerate. While refrigerated the wrappers will become slightly firm. Summer rolls can be made a day ahead.

Serve with dipping sauce (recipe below) or a store bought peanut sauce.

Hoisin Dipping Sauce


1 Tablespoon Vegetable Oil
1 large garlic clove, minced
1 tablespoon chilies powder
3 oz unsalted roasted peanuts, chopped (optional)
¼ cup chicken stock
1/3 cup unsweetened coconut milk
1 (8 - 10 oz) bottle of hoisin sauce
1 tablespoon fish sauce
1 tablespoon sugar or 2 packs splenda
1 ½ tablespoon lime juice

Heat the oil in a small sauce pan over medium heat, sauté garlic and chilies until brown about 2 minutes.

Add coconut milk and simmer for 3 minutes.

Add chicken broth, hoisin sauce, fish sauce, sugar and lime juice.

Reduce the heat to low and simmer for 5 more minutes.

Transfer sauce into a bowl, garnish with chopped peanuts and serve.

Note: This sauce can be frozen in an air tight container for several months.


  1. I lololove spring rolls! I've never made them before at home though. I think it's time I try. You make it look so easy :)

  2. Hey guess what?! I finally made them. Woot woot!! I ate the shrimp last week with shrimp cocktail though so I used salmon instead. They weren't as difficult as I thought.