Summer roll with soy dip

Hors d’oeuvres or appetizer is served before party meal. When it comes to party, hors d’oeuvres again should be a great appeal & treat to your guests eyes. After serving an elegant appetizer, u can even mess up with any main course, the guest will forgive u… Hey, that doesn’t mean you should go wrong with other dish…

The summer rolls are great for party appetizer. Can be prepared ahead and keep refrigerated, no cooking necessary and guilt free appetizer.
I just included some steps to learn how to roll it . Cooking skills, it should take time to roll it and may be difficult but don't give up, but sure once u know the technique to roll it tight, you get it with perfection!

  Tips: If u really die to make it after seeing my steps I advice to do egg roll not summer roll, start with egg roll wrapper (u can get in all asian/indian stores) to roll it and deep fry them or bake them, well you cannot do summer roll. They are much easier than rice wrapper! I will post my vegetable egg roll soon .

Ingredients:

Carrot: 1 julienne cuts

Cabbage: Pretty much one-cup cut into julienne strips

Cucumber: ½ julienne strips

Red bell pepper (Optional): ½ julienne strips

Bean sprout: one cup

Cellophone noodle or rice noodle: 1 small bundle (a packet which I bought contains 10 bundles)

Mint fresh: few leaves cleaned and dry

How to make Julienne cut:

Peel the carrot and using the vegetable peeler make a thin long strip. Gather all the strips and stack it and cut into thin matchsticks size!

Using the same method, cut all the veg

Boil some water, switch off the stove and add the noodle. Soak for 5 min and drain it. Run the knife through the noodle to cut it.

Keep everything ready in one plate.

How to roll it?

Need Rice wrapper

The crucial part is water: Should be more than warm level but not too hot, if your wrapper once dip collapse or stick, the water is very hot, add some cold water and drop the temperature.

In a broad vessel heat some water, the water should not be at boiling point. Take a rice wrapper and slip the wrapper in water and keep rotating, it soon become pliable. Take it out and lay in work surface or wet towel.

Start arranging the mint leaves from the 1/3 of wrapper and keep piling with the vegetables end with noodle!

Take the end and close the vegetable

Fold the side edges on by one; now keep rolling by tuckling the vegetables inside and tightly

Place the seam side down and leave some space… Tend to stick each other and keep cover with moist towel. 

  Soy dipping sauce:

Soy light (low sodium): 1 tbsp

Vinegar (white): 1 tbsp

Honey: 1tbsp

Green chili: 1 diced

Salt: pinch

Water: 1/2 cup

Whisk all together until the honey is dissolved, U R free to adjust the spice and sweet level in this sauce.

Take your roll and let it dip in sauce and enjoy the summer roll.

My plate of summer rolls are reaching Mansi's party who is hosting this month Hors d'oeuvres for Monthly mingle started by Meeta!

Note: I am little late in announcing but that is fine! The vote is going on in the forum, my recipe is Ragi sevai if u like it or wish it, you can vote it here, the vote will be ending on june 5 th EST! Thank u my dear foodies !