Best 3 Cucumber Summer Rolls Recipes
In the realm of culinary delights, Vietnamese cuisine stands out with its vibrant flavors and refreshing dishes. Among these culinary gems, cucumber summer rolls, also known as goi cuon, are a symphony of textures and tastes that embodies the essence of Vietnamese cuisine. These translucent rice paper rolls, filled with crisp cucumbers, succulent shrimp, aromatic herbs, and translucent rice noodles, offer a delightful balance of freshness, crunch, and savory flavors. As you embark on this culinary journey, you'll discover not just one, but a collection of carefully curated cucumber summer roll recipes, each offering unique variations to tantalize your taste buds. From the classic shrimp-filled rolls to vegetarian options bursting with garden-fresh produce, and even a tantalizing grilled chicken version, this article is your gateway to exploring the diverse culinary landscape of Vietnamese summer rolls.
Let's cook with our recipes!
CUCUMBER SUMMER ROLLS
We used Japanese cucumbers, which are very thin, for this dish. Other types, such as Persian or kirby cucumbers, would also work. Thinly slicing Japanese cucumbers lengthwise produces an unexpected wrap for shrimp, rice vermicelli, and Thai basil leaves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 9
Steps:
- Slice cucumbers paper-thin lengthwise with a mandoline. Set aside.
- Heat olive oil in a large saute pan over medium-high heat. Add shrimp, 1 tablespoon mirin, and 1 tablespoon vinegar; cook until shrimp are pink and opaque, and liquid is reduced. Set aside.
- Bring a medium saucepan of water to a boil over medium-high heat. Add vermicelli and salt, and cook until noodles are tender, about 3 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl, and toss with remaining tablespoon mirin and tablespoon vinegar.
- Lay a cucumber strip flat on a work surface. Straighten shrimp slightly by pulling the ends. Place a small bundle of noodles on top of a large basil leaf; place at one end of cucumber. Top with a shrimp, and roll cucumber around it tightly. Secure roll with a toothpick. Repeat with remaining ingredients. Serve with cucumber-peanut sauce.
CUCUMBER ROLLS
The fresh flavors of cucumber and smoked salmon are delicious, but it's the presentation here that will stop guests in their tracks. There's no cooking with these beauties. Just assemble and watch them disappear! -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.
Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
VEGETABLE SUMMER ROLLS
Steps:
- Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
- Slice cucumber lengthwise into long 1/8-inch-thick strips. Cut each strip length-wise into 1/8-inch-wide pieces. Slice the carrot, the jicama and the papaya in the same way. Combine the cucumber, carrot, jicama and papaya in a large bowl. Toss with the vinegar mixture, lemon juice and cilantro.
- Bring a medium pot of water to a boil. Add oil, noodles and remaining salt. Boil until noodles are tender, about 2 minutes. Drain and rinse under cold water. Noodles should remain in a bowl of cool water until ready to use.
- Before filling the rolls, transfer vegetable mixture to a colander to drain. Gently press out excess liquid. Drain the noodles and arrange on a baking sheet. Cover loosely with a damp towel.
- Set up a large shallow bowl of very hot water. Slide a spring roll wrapper into the water. Wrapper will become pliable after about 45 seconds. Remove it from water and lay it flat on paper towel. Place lettuce on the bottom half of the wrapper. Arrange a 1/4 packed cup of vegetables over the lettuce. Spread out 1heaping tablespoon of noodles over the vegetables. Roll wrapper up, tucking in the ends as you go. Roll as tightly as possible.
- Repeat with remaining wrappers. Trim off the ends of the rolls. Cut each roll in half and each half in half on a diagonal. Stand rolls on the flat end to serve. Serve with peanut sauce.
Tips:
- Use fresh, crisp vegetables: This is essential for the best flavor and texture.
- Cut the vegetables into thin, even strips: This will help them roll up easily and evenly.
- Use a variety of vegetables: This will give your summer rolls a colorful and flavorful filling.
- Don't overfill the summer rolls: They should be easy to roll up without being too bulky.
- Be careful not to tear the rice paper wrappers: If they do tear, you can patch them up with a little water.
- Serve the summer rolls with your favorite dipping sauce: This could be a simple soy sauce or a more complex peanut sauce.
Conclusion:
Cucumber summer rolls are a delicious and refreshing appetizer or light meal. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect cucumber summer rolls every time. So next time you are looking for a healthy, satisfying snack or meal, give these cucumber summer rolls a try!
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