|Looking up close to the Summer Rolls which were made in 30 minutes |
and gone in 30 seconds. LOL
12 pieces rice paper
canned tuna, solid in water (reserve water)
2 pieces cucumber, cut into sticks
1 medium carrots, thinly sliced
1/2 cup hoisin sauce
water from the tuna
water, if needed
Prepare rice noodles by pouring hot water. Allow the transparent noodle to turn into white. Drain excess water and set aside.
Lay rice paper in a clean and flat surface. Rub warm water enough to moisten it.
Place cucumber and carrot and parsley leaves in the center. Add tuna and rice noodles.
Quickly fold the portion nearer you and the sides and then roll. Set aside.
Let the summer roll rest in the platter individually as it will stick together when place on top of each other.
In a pan, place all ingredients, simmer and then bring to a light boil. Serve in a bowl.
In a saucer, place the summer roll and spoon over the hoisin sauce.
Please see my other Summer Rolls for photos of the rice paper and for some kind of attempts on this Vietnamese staple here and here and finally here.
|Warm Hoisin-Tuna Sauce|
|A dozen of Summer Rolls for our appetizer|