Sunday, May 30, 2010

Green Curry Summer Rolls

Last week we had a bit of an early heat wave so I was looking for a nice cool dish that didn't involve a lot of cooking. Although the boys totally hated these, Vegan Mom and I loved them. The crunch of the lettuce contrasts the vermicelli and rice paper, while the punch of heat from the curry paste is cooled by the cucumber. Yum. Not a real recipe, but here is the stuff I put in mine. Adjust amounts according to how many rolls you want to make.

INGREDIENTS
- steamed broccoli (crisp and bright green, not mushy. Once the broccoli is cooked, plunge it into ice water to stop it from cooking)
- thinly sliced lettuce (romaine, or other)
- cooked rice vermicelli, cut into about 3" pieces, tossed with soy sauce and green curry paste (to taste)
- thinly sliced shallots
- thinly sliced cucumber
- finely chopped cilantro (or sliced basil, Thai or otherwise)
- rice paper
- dipping sauce

METHOD
1. Soak rice paper in warm water as per directions, fill with ingredients, roll like a burrito. Serve with dipping sauce.

12 comments:

Kara Hadley said...

Anything with vermicelli noodles and wrapped in rice paper is a win in my book.
I'll definitely be trying these very soon.

Adam Tervort said...

Hello from Taiwan! We make a similar wrap with shredded cabbage instead of romain lettuce, and you can add other types of shredded veggies as well, I particularly like to add some eggplant in.
For the sauce we make a simple peanut sauce by combining peanut powder, a little honey or sugar (or just use peanut butter) and some soy sauce. The sweetness of the peanuts contasts nicely with the savory soy sauce.

Great article, keep up the great work!

Sara Schultz said...

Great idea with the broccoli. I never thought of that before, but it seems like one of the best spring roll ideas ever... :) Thanks.

www.gladpike.blogspot.com

Babette said...

I love rice paper rolls. They are so versatile and I really enjoy the rice papers' texture.

dreaminitvegan said...

These look like the perfect spring food. I think now is the time to try my hand at making some of these.

Catherine said...

Oh, my kids would hate these too, but my husband and I would love them! They're meant to be served cold, right? Do you think they'd work if made ahead and brought along in a cooler for a romantic anniversary cabin camping adventure sans kids? :)

stimulusx said...

i made some tofu triangles, and i was like, man, i need a dipping sauce. so i used yours, but i added a squirt of lime juice, tablespoon of pb, brown sugar, and more chiligarlic sauce. i also used half rice vinegar.

it's bomb.


-ikon

B said...

Nommy! What a great warm night dinner! and the possibility for fillings is endless! Thanks for the inspiration (again :D)

mIKES said...

A former Thai joint here in Nashville used to prepare the "innards" in long strips. They would then slice the logs and serve them sliced "sushi" style.

April said...

These look and sounds delicious!

kmouse said...

Hi Vegan Dad!
You were awarded a Sunshine Blog Award at my blog! Thanks for the inspiration!

Kim
http://theveganmouse.blogspot.com

Brit Sung Kyung Kim said...

OMG .. I'm looving your receipies!
Thank you for sharing
greeen vegansmiles Brit, Copenhagen