Vietnamese-style fresh rolls with a shallot-horseradish mayo dip.
Prepare all the vegetables for the summer roll.
Next, prepare the rice paper by dipping it into a bowl with very hot water. Dip the rice paper into the water until it is soft and pliable, about 5 seconds. Remove the rice paper rounds from the water and spread it flat on the work surface.
Lay the yellow bell pepper over the bottom third of the rice paper, flattening it with your palm.
Then, lay the green leaf lettuce, then top with avocado, cucumber, carrots, and red cabbage.
Fold in the left and the right sides on the rice paper, then lift the bottom edge over the vegetables. Tightly tuck and roll the rice paper away from you. Continue rolling as tightly as possible until the roll is closed. Set aside seam side down.
Place the roll on a plate and cover with a damp towel to prevent drying out the paper. Repeat with the remaining paper and fillings.
Refrigerate the rolls, covered with the damp towel or with plastic wrap until ready to be served. Can be kept in the refrigerator up to 2 to 3 hours before serving.
To make the shallot-horseradish dipping sauce, mix together the QP mayonnaise, lemon juice, shallot oil (see Notes for recipe), and prepared horseradish. Whisk or shake in a mason jar vigorously until well-combined.
To serve, cut each roll crosswise, into desired size. Drizzle with sauce or serve on the side.
*To make the shallot oil, thinly slice 1 French shallot. In a small saucepan, heat a neutral oil (like grapeseed) to 275 F (135 C). Add shallots and fry until golden light brown, about 5 to 8 minutes. Transfer the shallots to a paper towel-lined plate to drain. Then, place a fine mesh sieve over a heatproof bowl; set aside. Next, go back to your saucepan and increase heat to high until it reaches 350 F (180 C), then cook the once-fried shallots for the second time. Cook until they are crispy and a deeper brown, about 1 to 2 seconds. Watch that the shallots don't burn. Pour the shallot and oil through the sieve. On this recipe, we only utilize the oil, so you can save the crispy shallot as garnish for other dishes.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 53 | ||
Calories from Fat: 28 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.5mg | 1 % | |
Potassium 293.2mg | 8 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 3.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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