Beat the Heat with Vietnamese Summer Rolls

The summer heat is here. With temps near 100 this week, you may be looking for something that doesn’t involve using the oven. A reader submitted these Vietnamese summer rolls paired with a black bean garlic dipping sauce. Cold, refreshing and easy to make.

FOR THE DIPPING SAUCE

• 2 tablespoons preserved salted black beans (available in Asian specialty stores)
• 4 garlic cloves
• 4 slender chives
• 2 tablespoons canola or other vegetable oil
• 2 tablespoons soy sauce

FOR THE SUMMER ROLLS

• 20 slender chives
• 2 cups basil leaves
• 1 red bell pepper
• 8 6-inch-diameter rice paper wrappers
• 1 cup mint leaves
• 1 cup cilantro leaves
• 1 ¼ cup (about 80) bean sprouts

PREPARATION

1. Make the dipping sauce:
   Child: To remove some of the salt from the beans, put them in a small bowl of warm water for 2 minutes. Rinse in a small colander or a strainer, and repeat 3 times.
   Adult: Mince garlic cloves. Trim ends of chives.
   Child: In another small bowl, mix beans and garlic, and give to the adult. Using a pair of small blunt kitchen scissors, cut chives into tiny pieces.
   Adult: In a small frying pan over medium heat, heat oil until shimmering, and add beans and garlic. Stir until they begin to sizzle, about 1 minute, then reduce heat to low, add soy sauce and cook for 2 minutes. Pour into a small bowl.
   Child: Garnish sauce with chives.
2. Make the summer rolls:
   Adult: Trim ends of chives.
   Child: Count out 16 chives and, using kitchen scissors, cut them in half. Tear basil leaves in half.
   Adult: Mince remaining chives and set aside for garnish. Cut bell pepper in half lengthwise, discard seeds, and cut 8 slices 1/2 inch wide. (Reserve remaining bell pepper for another use.)
3. Adult: Place a wide shallow bowl or baking pan on the counter and add 1 to 2 inches of cold water. Slide a rice wrapper into the water until pliable but not soggy, about 10 to 30 seconds. Transfer wrapper to a large plate.
   Child: In the center of the wrapper, place a row (about 4 pieces) of basil, mint (about 5 leaves), cilantro (about 6 leaves) and chives (about 4 pieces). Add 10 bean sprouts and a strip of red bell pepper.
   Adult: Roll up wrapper halfway to cover filling, then tuck in ends of wrapper. Continue rolling, wrapping tightly. Place roll, seam-side down, on a serving plate. Continue to make 8 rolls.
   Child: Garnish rolls with minced chives; serve with dipping sauce.

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Wayne Creed

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