Have you ever not finished a plate of summer rolls? I, for one, can say that that has never happened to me. They’re just so light, crunchy, fragrant and pair that with a good dipping sauce and… well you get my point. This recipe is not particularly unique, but it’s my favorite way to make summer rolls. One point of difference, however, is that I like to pickle the carrots and daikon. Usually you’ll find them raw, which is also good, but I find that giving them a quick pickle adds a sweet, briny quality that’s especially great if you’re opposed to double dipping. It just gives that second bite enough sweetness and acidity to satisfy. Speaking of the sauce, the recipe here is for a sweet chili sauce. Peanut sauces are great too, but this chili sauce is the one I prefer. It just seems more appropriate to me to pair what amounts to a wrapped up salad with a sauce more acidic and salad dressing-like. But go for the peanut if you prefer. 

SUMMER ROLLS WITH SWEET CHILI SAUCE

Makes 16 rolls
 

Pickled Veggies
-1 carrot, peeled & julienned
-½ daikon radish, peeled & julienned
-½ cup rice vinegar
-1 cup filtered water
-1 tbsp cane sugar
-1 tsp salt

Sweet Chili Sauce
-¼ cup lime juice (approx. 2 limes)
-¼ cup cane sugar
-2 tbsp filtered water
-2 tbsp rice vinegar
-2 tsp soy sauce
-2 tsp chili garlic sauce

Rolls
-16 6-inch round rice papers
-8 oz. block baked tofu or homemade from 14 oz. extra firm tofu
-2 oz. dried vermicelli rice noodles
-1 cucumber, sliced into spears
-pickled veggies
-Thai basil
-cilantro
-mint
-boiling water

1.     Begin by preparing the pickled veggies. In a small pot, add rice vinegar, water, sugar and salt and bring to a boil. When the sugar and salt has dissolved, remove from heat and pour directly over julienned carrots and daikon in a bowl. After about 10 minutes, transfer pickles to the fridge. Allow to pickle overnight or for at least a couple hours before using. Can be made ahead of time and keeps for up to 2 weeks.

2.     Next prepare the sweet chili sauce. Combine all ingredients in a bowl and whisk well, making sure the sugar is entirely incorporated. Place in the fridge until ready to use. Can be made ahead of time and will keep for at least 2 weeks.

3.     When you’re ready to begin the assemble process, start by placing the vermicelli in a bowl and covering with boiling water for 1-2 minutes before draining and rinsing under cold water. Or follow directions on the package if they differ from the above. While the noodles reconstitute, slice the tofu into thin strips and drain the pickled veggies.

4.     Ready a large bowl of warm water. Wet a towel and lay it out on your work surface. Completely submerge a rice paper into the bowl of warm water for just a second before laying it on the damp towel. Layer your filling of tofu, a pinch of noodles, 1 cucumber spear, a pinch of pickled veggies, Thai basil, cilantro, and mint about 1/3 of the way up the paper. Fold the bottom of the paper up to the center, pull tightly but gently around the filling, fold in both sides and then roll upwards to complete. Repeat for all rice papers or until your fillings are used up. Serve with the sweet chili dipping sauce.