Watercress & Roast Beef Summer Rolls
Resist the urge to overstuff the summer rolls - too much filling makes them likely to tear.
3 ounces thin dried rice noodles (see note)
1 head LIVE GOURMET LIVING WATERCRESS, top half (leafy parts) only
32 fresh Thai or regular basil leaves
6 ounces thinly sliced roast beef
8 10- to 12-inch round rice paper wrappers, plus a few extra in case of breakage (see note)
Hoisin Dipping Sauce
1/2 cup hoisin sauce (see note)
6 tablespoons mirin (Japanese cooking wine) (see note)
3 tablespoons rice vinegar (see note)
2 tablespoons water
Bring a medium saucepan of water to a boil over high heat.
Add rice noodles, remove saucepan from heat, and let stand 8 to 10 minutes, gently stirring occasionally.
Drain, rinse with cold water, and drain again.
Peel cucumber, then halve lengthwise.
Use a spoon to scrape out seeds, then cut each half lengthwise into strips.
Arrange noodles, cucumber, LIVE GOURMET LIVING WATERCRESS, basil, roast beef, and rice paper wrappers on a clean work surface.
Have a platter nearby for finished rolls.
Fill a large skillet halfway with very warm water.
Slide a sheet of rice paper into water, submerging until it becomes very pliable, 15 to 30 seconds.
Remove rice paper, shake gently to drain excess water, and lay on work surface.
(As you work, if water becomes too cool to soften wrappers, change it or briefly heat it on the stove.)
Arrange a scant 1/4 cup of noodles in a column on wrapper about 2 inches from edge closest to you.
Add about 1/8 of the cucumber and 1/8 of the watercress just above noodles. Add 4 basil leaves.
Fold edge of wrapper closest to you up and over fillings.
Tuck fillings tightly into wrapper, then fold in sides.
Make another turn, keeping roll as tight as possible without tearing wrapper, then add about 1/8 of the roast beef, arranging it into a column.
Finish rolling wrapper, pressing it closed. If necessary, dampen end of wrapper to help seal.
Set roll, seam side down, on platter.
Repeat with remaining ingredients, making 8 rolls total. (Avoid letting finished wrappers touch; they can stick together.)
Serve immediately with Hoisin Dipping Sauce or cover rolls with damp paper towels, wrap platter tightly with plastic wrap, and serve within 2 or 3 hours.
Combine all ingredients in a small bowl and whisk to blend.
Serve at room temperature in individual bowls, or refrigerate, covered, for up to 2 weeks.
Note: Rice noodles, rice paper wrappers, hoisin sauce, mirin, and rice vinegar can be found in the Asian section of many major supermarkets and at Asian food stores.
- Total Fat:g
- Saturated Fat:g
- Dietary Fiber:g
- % of Calories from Fat:%
- Recipe Credit
- Recipe courtesy of Hollandia
- 3 new comments