Summer Rolls are easy and fun to make, so refreshing. This is inspired by Vietnamese summer rolls I often had at the restaurants. I made two versions of vegetarian rolls, tofu and avocado. You can always incorporate other protein like shrimp. The sauce is the key, sweet and savory. The portion I make here is for 6 rolls. You may refrigerate the leftovers for 1 to 2 days. Enjoy!
Ingredients: rice paper 1 pack of rice noodles, 2 oz 1 carrot, shredded 2 lettuce leaves, shredded 3 stems of mint 8 oz firm tofu, sliced to strips 1/2 avocado, sliced avocado or vegetable oil
For the sauce: peanut butter hoisin sauce (or soy sauce) rice vinegar warm water
Written recipe for Summer Rolls: 1. Boil the noodles about 6 minutes, shock in ice water, and drain. 2. Heat up 1 tbsp oil on high heat, and pan fry the tofu for about 3 minutes each side. 3. Submerge 1 rice paper in warm water, about 2 seconds each side. 4. Wrap a rice rolls with the tofu (or avocado), carrot, lettuce, mint leaves, and noodles. Serve with the sauce!
Hi everyone, welcome to Cook with Lin. Did you ever have summer rolls? Today I'm going to make
summer rolls inspired by Vietnamese summer rolls and it's so easy to make at home, so refreshing.
Let's get started. We need rice noodles. This is a Vietnamese rice noodles. I only do one pack.
If you don't have it, you can also use vermicelli. For the protein, today I'm going to use a firm
tofu and we're going to just use eight ounces. This is 16 ounces. Cut in half like that.
Same with the other half and just pat dry with paper towels
and cut into strips like that. Not too thin but not too thick.
I know some of my viewers, you're not big fan of tofu but don't leave. I have something
substitute tofu. We're going to use avocado. Just cut in half, scoop out and slice it.
Now let's cook our noodles and tofu. I already pre-boiled a pot of water. Let's drop the noodles.
It's going to take about six minutes. Meanwhile, we're going to pan fry the tofu.
We're heating up with some oil on high heat. Now let's fry our tofu. We're going to fry each side
about two to three minutes. About three minutes. Let's flip to the other side. Now we're going to
cook another two minutes. Let's take out the noodles and into ice water. Rinse it and to cool.
Now our tofu is ready. While we're waiting for the tofu to cool off, it's time to make our sauce.
If you have noticed, all the ingredients are not seasoned, right? So the sauce is very important.
Two tablespoons of peanut butter.
And hoisin sauce. This sauce is sweet and savory at the same time. About, do I measure?
About less than a tablespoon of hoisin sauce and a dash of rice vinegar.
It's a little tangy. And a little bit of water. Warm water. Mix this well. More water. I also
add more water as needed. So kind of like that. Not too thick. Maybe a little bit more water.
And chop the roasted peanuts. That's our sauce. Now we are ready to wrap the rice rolls.
This is a warm water on a plate. We just dip one side for two seconds.
Submerged. And flip to the other side. Where's the wrapper? Where's the paper? Can you see?
Now let's wrap. Some tofu and shredded carrots. Re-shredded. Thank you. Shredded lettuce.
And mint leaves. A few leaves. Really give great flavor, right? Rice noodles. Now let's wrap.
Cut the paper. Just tighten it like that. Halfway. Roll. Push to the middle like that.
Keep rolling. Nice. That's our first rice roll. Do you want to make one? I want to.
Come over. Okay. So this one we're going to make with our tofu, right? Avocado. Yeah. For the
people, for my viewers who are not fond of tofu, Ray's going to make special for you guys. There
you go. Okay. So first things first. Avocado. Avocado. Protein. Two pieces. Good. All right.
Some carrots. Yeah.
Some lettuce. Yeah.
Noodles. Perfect. Mint.
Two mint leaves. Is that it? Yeah. Here we go. I hope I can do it. You can do it. Tighten it.
Yeah. While rolling. It's not easy. You can do it. What's this little...
Last time. You just got to come out of there.
Okay. Blocking. Here we go. Tight. Tight. Yeah. See? Looks easy, right? But it is easy. It is easy.
You did it. Oh. Beautiful. Did it. Yeah. Thank you. Ta-da. We made four. We still can make
two more. I just want to show you guys. We cut in half like that.
Beautiful, isn't it? Nice. Another one. This one I made with both avocado and tofu.
Oh, nice. I'm ready. Wow. Me too. Cheers. Cheers.
Wow. The mint and the sauce. So good. Wow. Refreshing, right?
Wow. Delicious. So good. So easy to make, right? If you want to incorporate other protein like
shrimp, please do so. It's two versions of vegetarian summer rolls. Please try to make it.
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Thank you so much for watching. See you next time.
