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
- 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.
- 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.)
- 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.