We’re not talking about spring rolls, people! These are Summer Rolls! (The first is fried, the second is not). I discovered Summer Rolls a little over a decade ago, when I was living in New York City. The official name for these bad boys is Goi Cuon. They are Vietnamese. I ate a lot of them back then, and I still love them today. They are a complete meal all on their own, and satisfy both your need for salty and sweet with the delicious peanut dipping sauce. Inside the rolls, you always have a few basics: Rice Paper Wrappers, bean sprouts, Rice Vermicelli, (stay away from anything that says glass noodles or bean thread, it will get all gelatinous and sticky and your summer rolls will be ruined…yes I learned that lesson…) lettuce, coriander and some mint leaves. After that, you can really put whatever you like, although summer rolls are traditionally made with shrimp and pork.
Today’s rolls are made with leftover chicken cut up in small bites and some surimi (imitation crab sticks).
The peanut sauce is where things get mighty exciting so the recipe for the peanut dipping sauce is the one which you’ll find below. Spring rolls are so simple that it’s pointless to make a spring roll recipe. So feel free to wrap up whatever you want. If I had money to burn I’d do these with lobster! Oh, boy would that be scrumptious! But I do highly recommend you do not leave out the basics mentioned above, especially the coriander. It makes all the difference.
Happy dipping, and here’s to a happy summer which is pretty much almost here !