Crunchy Summer Rolls
There’s an English saying, “We eat with our eyes first “. The visual appeal of food is what tempts us to pop it into our mouths. True savouring of it’s taste follows later.My summer rolls are simply fresh salad with an attractive and translucent ‘gift wrapping’ ! I make them the Vietnamese way with peanut butter and some zingy sauces to spike them up. The original recipe uses tofu but I prefer to replace it with wholesome Verka Paneer.
Crunchy Summer Rolls:
- 1 carrot, scraped and washed
- One half of a cucumber
- ½-¾ of a red bell pepper
- ½ cup of sliced onion shoots (green part)
- 300-350 gm Verka Paneer
- 8-9 rice papers (22 cm wide)
- 3¼ tbsp peanut butter
- 2½ tbsp soy sauce
- 2 tbsp sriracha sauce
- 1 tbsp each of chili garlic sauce and sesame oil
- 1 tbsp each of brown sugar and sesame seeds
- Cut the block of paneer, the cucumber, red bell pepper and carrot and into long strips of equal size.
- Use a flat dish to marinate the Verka Paneer in ½ tbsp soy sauce and 1 tbsp sriracha sauce. Keep covered for ½ an hour.
- Use a small bowl and combine the sriracha, soy sauce,chili sauce, peanut butter,brown sugar, sesame oil and a little water. This will be your dipping sauce.
- Heat up a frying pan, grease lightly and briefly toss the paneer strips. Remove and cool.
- Boil some water and pour it into a wide, shallow dish. (like a paraat)
- Soak each sheet of rice paper in the hot water for 10-15 seconds, then lay out on a clean worktop.
- On every sheet, scatter some sesame seeds, then arrange the strips of bell pepper, carrots, cucumber and paneer.
- Top up with some sliced green onion, then wrap firmly.
- Arrange on a pretty platter and serve with the prepared sauce.
Note : Soak the rice paper until it is soft and pliable.When you have arranged the batons of veggies and paneer on them, wait till the rice paper is somewhat dry. At this stage it will be sticky and the layers will adhere nicely.