In this video, I am showing how to make Summer Rolls. This is not Japanese but originally Vietnamese, but we often make this in Japan as well, especially in the summer.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Summer Rolls Summer rolls (4 rolls) - Rice paper 4 - Prawns 6 - Rice noodle 50 g - Vegetable of your choice Cucumber, Lettuce, carrot, Bean sprout, Paprica etc. - Coriander leaves - Mint leaves
Peanuts sauce - Ginter 3 g - Garlic 1/2 clove - Peanutbutter 1 Tbsp (unsweetend) - Soy sauce 1/2 Tsp - Fish sauce (optional) 1/2 Tsp - Chili sauce 1/4-1/2 Tsp - Water 2 Tsp 00:00 Intro 00:59 Ingredients 01:38 Mamking the peanuts sauce 02:29 Cutting vegetables 03:17 Boiling rice noodles (vermicelli), bean sprouts, prawns 05:03 Cutting Prawns 05:27 Rolling the summer rolls 08:04 Eating 09:11 Ending 09:55 Recipe
Welcome to Tai's Kitchen. Today I'm
going to show you how to make summer
rolls. So, these summer rolls are
definitely not Japanese, but I think
it's originally Vietnamese, but in
Japan, this got quite popular in the
last 10 years or so, especially because
Japan is so so hot. And these cold dish
is just really perfect for that. And I
just kind of recently started making
these and it's just so delicious. So, I
thought it would be also good to show
this channel because it's really not
that difficult at all. So, I really do
hope you give this a try yourself. Then,
let's get started.
[Music]
Here are the ingredients for summer
rolls. So, as my ingredients, I have
some prawns, bean sprouts, cucumber,
some kind of lettuce. I have here two
types of herbs. Coriander is definitely
a must but there are some people who
don't like coriander. In that case of
course you can skip it. And as option
you have some also mint leaves. Then I
have rice noodle or vermicelli. Then I
have here rice paper. I think these rice
noodle and rice paper you can find
pretty much any Asian supermarket. Then
for the sauce garlic and ginger, soy
sauce, sriracha or some kind of chili
sauce, peanut butter, sugar, and fish
sauce. So this will give a little bit
depth of flavor. But if you don't like
it, you don't have to put it in. Then
let's get into it. So as the very first
thing, let's make the sauce. So for
that, I'm going to use half clove of the
garlic and also about the same amount of
ginger.
Let's gr them using a grater.
Then also ginger.
Then into this half teaspoon of soy
sauce.
Then also half teaspoon of fish sauce.
If you don't want it, then put a same
amount of soy sauce.
Then half teaspoon of sugar.
And how muchever amount of this chili
sauce you want.
Then mix that up a little bit. Then here
about one tablespoon of peanut butter.
And here about 2 teaspoon of water.
And then mix this up.
If you want to have a little bit watery,
then you can add a little bit of water
to it. To whatever consistency you want
is fine. Then this is finished. So the
next thing is prepare the vegetables and
herbs. So, for the cabbage,
you probably need about two leaves of
this. And of course, go wash this.
Then we're going to make it into strips.
[Applause]
So then next, cut up the cucumber. Take
the top and bottom off. I'm going to
first slice this diagonally.
Then I'm going to lay it flat like this.
And then slice like this. Then you have
strips like this.
Then for the herbs, I'm going to
separate the leaves from the stem.
So, just like that. So, then these
vegetables and the herbs are finished.
So, as the next thing, let's boil the
other ingredient. I'm going to boil the
rice noodles. Usually, you want to cook
this for about 4 to 5 minutes, but as
I'm going to leave it to the side a
little bit, I'm going to cook it for
about 2 to 3 minutes.
So then this is ready.
You want to run it through the water so
it gets cooled right away.
Going to get rid of the water as much as
possible.
Then just like that, this is finished.
So, the next thing we're going to cook
the bean sprouts. So, in Vietnam, I
think they eat bean sprouts raw often,
but in Japan, we're taught to always
cook the bean sprouts, and I don't trust
the bean sprouts here. I also don't
really like bitterness of the raw bean
sprouts. So, I'm going to cook them. But
if you trust and like the flavor and
texture of the raw bean sprouts, then
please my guest, but I'm not going to
cook them too long. I'm just going to
come to let it boil and then cook for
about a minute or so. So, it's enough.
I'm going to take it out.
So, I'm going to take it out on the
plate like this and spread it out and
let it cool like this on the side. So,
as the very last thing, let's cook the
prawns. Prawns, it's always better to
cook with the shells first and then take
it out cuz then you won't lose much of
the flavor. I'm going to put a little
bit of salt in the water. Just about
half teaspoon or so. Then, I'm going to
boil this.
And once this come to a boil,
I'm going to cook for about a minute and
make sure it's cooked through.
[Music]
Then this is finished. I'm going to take
it out.
I'm going to put it to the side and let
it cool down. This part is cool down.
Then it's peel it out.
Let's slice this in half.
And then we have the guts left and try
to take it out cuz this will leave the
bad flavor.
Then let's dump them out. Then with
that, all the ingredients are finished
prepared. Let's roll them up. So to roll
up the rice paper, I need to soak this
in water. And for that, I like to use
the frying pan like this. Put water in
it. Just like this. And take out one
sheet. And I'm going to soak it in here.
Just like this. Make sure it's all
covered in water. And you want to leave
it in water for about 10 seconds or so.
And then after 10 seconds, you want to
very carefully take it out. And then
you're going to bring this here. When
you're doing this, make sure the cutting
board is wet. Otherwise, it'll stick.
What's a good thing to do this is that
leave it out like this out of the
cutting board. And then here, what I'm
going to do is I'm going to first put
the coriander leaves like this. And also
a couple leaves of the mint. Then here
some cucumbers
and lettuce.
And then some bean sprouts. And the rice
noodles. And then here I'm going to put
the prawns like this. It's a little bit
separate from the rest. Like this. And
then I'm going to take out from the
bottom like this. Roll up. Then you want
to bring through on the side like this.
On the other side. And then you keep
rolling like this.
Try to roll as tight as possible.
And then you have this beautiful shape
of the typical thumb roll.
So just like that. Then again put this
in water. Wait for 10 seconds. Then take
this out and put on the cutting board
and leave a little bit the bottom like
this hanging out. I'm going to first put
up the coriander on the bottom. Then
also the mint leaves and cucumber,
lettuce, bean sprouts, and the rice
noodle and the prawns. And roll from the
bottom and then the side.
And keep rolling. Keep rolling like
this. And then beautiful summer roll.
Then let's make one more. Again, put in
water. Wait for 10 seconds.
The coriander leaves, cucumbers,
lettuce, bean sprouts, rice noodles, the
prawns.
You take out from the bottom. And then
roll from the side. And you keep
rolling, rolling. And just like that.
And with that, the summer rolls are
finished. The dipping sauce on the side.
And just as decoration with a little bit
of crushed peanuts. Now with that, this
is finished. Let's eat.
[Music]
Oh, they look so totally delicious.
Let's eat.
Oh, this looks so good. So dip in the
sauce.
Oh, so delicious.
[Music]
Oh, this is such a delicious dish. These
vegetables are so crunchy and flavorful
and these prawns gives really good
flavor and this peanut sauce just
matches so perfectly. So, totally
delicious.
And these two types of herbs is just so
great
[Music]
because this is pretty much just
vegetables. So light, really perfect
this hot summer.
[Music]
Oh, that was so totally delicious.
Oh, that was so satisfying. So, as you
saw, making these summer rolls are not
difficult at all. You do have to gather
up different kind of ingredients, but
you don't have to have all these
vegetables. You can also be creative and
put in different things like paprika,
carrots, and different kind of
vegetables. See, whatever you have
available in your fridge. You don't have
to cook that much for it. Served cold.
So, very light. So, I think this is just
so perfect for this hot summer. So, I
really do hope you give this a try
yourself. If you enjoy what you saw, I
love it if you could hit the like button
for me. And if you have any questions,
requests, or any feedbacks, please feel
free to write anything in the comments
below. And if you want to see more of
these videos, please subscribe.
Otherwise, I look forward to see you in
the next video. Bye.
[Music]
