kosher laotian summer rolls

These summer rolls are fun to make and fun to eat. You might find that kids who don’t usually like salad will love these, especially because they can eat it with their hands and dip it into a peanutty sauce.

I learned to make these Summer Rolls, and got the recipe for the Peanut Dipping Sauce, from a wonderful chef (and lovely human), Penn Hongthong. The recipe, and many others, can be found in her book, Simple Laotian Cooking. Don’t be put off by the long list of ingredients; it’s basically just a quick marinade and a salad.

If you’re strictly kosher, these may not be for you, as I can’t find kosher certified rice paper. They are however, vegan, made only from rice. That works for me; you decide if it works for you.

If you’re wanting a vegan/vegetarian summer roll, I’ve already given you this recipe for Middle Eastern Summer Rolls. Those have a decidedly Middle Eastern flavor profile. If that’s not what you’re looking for, you can opt for these, without the promised twist.

So whats the very strange twist? Just for the omnivores at the table . . .

It’s that famous traditional Shabbat dinner first course … gefilte fish!

It’s not bizarre as it sounds. Many Laotian sumer rolls contain shrimp. Fish is fish, no?

But no scratch-made, or even cheater’s for this application, because it’s not necessary. I’m going straight to the jar, but with one caveat—the only brand I’ll use is Yehudah. Maybe it’s different for you, but it’s the only jar of fish that I like.

Serving these rolls with a ginger and horseradish peanut sauce links the traditional recipe to this twisted one.

Ingredients:

1 cup spring mix, or another soft lettuce

3 ounces cellophane noodles (optional but traditional and nice)

1-2 carrots, shredded or cut in matchsticks

1 cucumber, peeled and cut in small dice or matchsticks

1 or 2 scallions, chopped

1 cup fresh bean sprouts, rinsed and dried

1 cup cilantro leaves

1 cup mint leaves

a few pieces of gefilte fish, cut into small cubes (leave them out to go vegan)

1 package rice paper rounds

Method:

Make the Summer Rolls

Remember to not over-stuff these or they won’t roll properly.

• Have a large bowl or dish with a lip at the ready, filled with hot tap water. You’ll be changing the water as it cools.

• Line up 3 large flat plates.

• Dip one sheet of rice paper into the hot water for 5 seconds; then hold it up and let it drip for another 5 seconds. Lay it on one of the plates.

• Do the same thing with two more sheets of rice paper. By the time you’re done with the third one, the first should be ready to use.

• (Each time you make a roll, dip another sheet so that you keep the process running smoothly.)

• Spread the spring mix, in a line horizontally, on the end near you, leaving a boarder around the circumference of the rice paper. If the leaves are large, tear them. Add each ingredient, in a line as well, being stingy with all.

• Top with some noodles, if using.

• Top with the chopped/shredded/cut vegetables.

• Add the cubes of gefilte fish (if using) on top of the vegetables.

• Add the herbs.

• Add some bean sprouts.

• Roll them up: Fold over the end nearest you, making a tight package with the filling.

• Fold in the sides, tightly.

• Roll up your rice paper the rest of the way, rolling away from you and keeping it tight. The rice paper is sticky and it will hold together by sticking to itself.

• Arrange the rolls nicely on a platter and serve them immediately. If you want to make them a few hours in advance, cover them tightly with plastic wrap so that they don’t dry out.

Serve the summer rolls with the ginger and horseradish peanut dipping sauce.

ginger and horseradish Peanut Dipping Sauce

Ingredients:

• ½ cup white sugar

• 1 teaspoon salt

• 1 tablespoon fish sauce, kosher or vegan

• 1 clove garlic

• ¼ cup peanut butter (smooth or chunky)

• 1 ½ tablespoons lime juice

• 1 (or more, to taste) tablespoon white prepared horseradish (optional)

• 1 chili pepper or crushed red pepper (optional)

• ¼ cup roasted peanuts, chopped (optional)

Method:

• In a medium saucepan over medium heat, caramelize the sugar. Just let it sit undisturbed, without stirring, until it’s golden brown.

• Then, remove the pot from the heat and pour in 1 cup of hot water. Be careful and step back, as it will steam up, and it could burn you. You can let it rest for 1or 2 minutes before adding the water, if you’re nervous. Return the pot to the stove and bring it to a boil, covered. Let it continue to boil until the sugar is completely dissolved. Then let it rest to cool for 30 minutes.

• Pour the liquid into a blender or food processor and add the rest of the ingredients (except for the peanuts). Process until smooth.

• Serve the dipping sauce in individual bowls, with chopped peanuts on top. 

Did you make it? Was it fabulous?