3/4 pound thinly sliced beef, cut into 3-4 inch strips
1/4 pound mushrooms, sliced
2 tablespoons oil
3 tablespoons hoisin sauce
1 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon chili paste
1/2 teaspoon chili sauce (Sriracha or other red hot sauce)
1 pound Swiss chard
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4 cup water
1/2 pound firm or extra firm tofu
12 shrimp, boiled peeled and butterflied (sliced open lengthwise)
6 rice paper wrappers*
1/2 pound rice stick noodles
Thai or Vietnamese basil (optional)
Fill a wide bowl or pot with warm water. Each rice paper wrapper must be soaked individually. For each roll, soak a wrapper until pliable and soft. Remove the wrapper and spread out on a clean surface. Add a 1/4 cup noodles towards the middle of the wrapper. Add a portion of the greens, a portion of the meat, 2 pieces of tofu, 2 shrimp, and basil (if using). Fold the rice paper from both sides in towards the middle, then lift the end closest to you and roll away from you, grabbing all of the filling, and roll until the spring roll is closed. Repeat with remaining ingredients. Serve at room temperature.
*Sometimes labeled spring roll wrappers. Not to be confused with refrigerated egg roll wrappers, these are not refrigerated and are round, brittle and translucent.
Yield: 6 rolls
These are some of my favorite things to order at a Vietnamese restaurant. Not exactly the same thing as spring rolls, which are fried, summer rolls are served at room temperature and are not cooked at all once assembled. Lots of times you see these as an appetizer, but my husband made them for us for dinner. They are complete meal unto themselves although you might need to eat more than one to fill up. They are really light tasting and rather healthy.