Lifestyle Food Miriam Szokovski | Chabad.org I never know what to call these. They seem to go by many names: summer rolls, rice paper rolls, Vietnamese spring rolls .
.. shall I continue? I’ve been loving the combination of apples and mint lately and since the rice paper has no flavor of its own, bold flavors are key.
I’ve used: apple, mint, bok choy, scallions, green pepper and vermicelli. You can change it up to suit your tastes, but make sure to include some herbs. Green Summer Rolls With Peanut Sauce | Pareve Makes 20 1-2 heads baby bok choy 1 green pepper 1 green apple 3 scallions 2 ounces vermicelli rice noodles Handful of mint leaves Toasted sesame seeds 10 rice paper sheets Prepare all the fillings before you begin: Soak the vermicelli in hot water for 5 minutes until soft.
Drain it and set it aside. Slice the green parts of the bok choy and scallions. Pick the mint leaves.
Julienne the peppers and apples (cover the apples with cold water to keep them white and crisp). Place all the fillings in small bowls around your work area, or line them up on a cutting board. Lay out a piece of parchment paper.
This will be your workspace so the rice paper doesn’t stick to your countertop or cutting board. Prepare a dish of water. The dish should be large enough to fit the rice paper wrapper into, so use a large plate, casserole dish or baking pan.
Submerge the first rice paper wrapper in the water for 10-15 seconds. Remove it and place it on the parchment paper. It should s.