Vietnamese Rolls with Two Dipping Sauces

Tenth Street Dinner Club had a “Roll-Off” with Martin Keyserlink from the Tenth Street Learning Centre  introducing his Salad Rolls with a Spicy Peanut Sauce and Robin Higgins,  Selkirk counsellor on the Nelson campuses,  bringing her Chicken/Tofu Rolls with a Tangy Lime Sauce.  Both recipes were delicious and in reality there was so much mixing and matching of ingredients, flavours and sauces going on, that the competitive edge fell away and we all just enjoyed the tasty Asian flavours. 

These rolls are a nutritious low-cost alternative to sandwiches.  Martin says he makes them for his daughters’ lunches all the time. 

The sauces can be made in big batches and will be fine in the fridge for a couple weeks or frozen to use another time.

Peanut Sauce 

1/2 cup creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons fresh lime juice

3 tablespoons soy sauce

1 onion – caramlized

1 tablespoon hot sauce

1 tablespoon minced fresh ginger root

3 cloves garlic, minced

Heat oil and add cook chopped onion until brown and caramelized.  Add all other ingredients and cook for ten minutes stirring constantly.  This sauce is great for dipping Vietnamese Rolls or tossed with noodles and tofu or chicken and veggies:

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Vietnamese Tangy Lime Dipping Sauce

1/4 cup fish sauce

1/4 cup lime juice

1/4 cup warm water

1 TBSP. sugar

2 cloves crushed garlic

1/8 tsp hot chilli flakes or minced fresh bird chilli

Fried Tofu

Heat some oil on medium and fry 3 cloves of crushed garlic and 2 TBSP. grated ginger.  When cooked, scoop out of the oil and set aside.  Add more oil and fry small cubes of tofu until browned.  Add the garlic and ginger back into the pan and add some soya sauce.  These cubes are good in Vietnamese Rolls or added into any stir fry or pasta.

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Thai Grilled Chicken

Cut up boneless chicken breast or thighs into small cubes.  Marinate with crushed garlic, lime juice from one lime, 2 Tbsp. fish sauce and 1/4 cup of coconut milk and some Thai Sweet Chilli sauce if you want some heat.

 Bake for 20 minutes until chicken is cooked through.  Drain away juices and marinade and put under grill for 2 – 3 minutes to brown the chicken.  (Alternatively put on skewers and grill on the BBQ).

The Art of Rolling:

Dip rice papers in a pan of water.  When softened, (about two minutes) lift out of water and let all drips fall off.  Put on plate and put your desired combination of ingredients on the edge closests to you.   Fold the edge of the soft rice paper over the fillings and make it as tightly rolled as possible. Fold down the ends and roll your paper into a tube. Dip your roll into your sauce with each bite.

Martin’s Rolls:  Cooked vermicelli rice noodles (Boil according to package and drain).  Have a platter with long strips of carrot, red pepper, cucumber, avacado or whatever combination of veggies you want.

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Robin’s Rolls:  handful of leaf lettuce, fresh basil, mint, fried tofu and/or cubes of grilled chicken

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Here we are enjoying our Asian Feast:

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Nutrition Tip:

Health Benefits of Tofu (a cheap and nutritious source of protein)

  • Strong muscles – the high quality, easily digestible proteins enables the body to develop strong, healthy muscles. It also supports the development of healthy membranes, tissues and cells.
  • Bones and teeth – the rich calcium content in soya curd supports healthy bones and teeth.
  • Energy levels – minerals such as iron and selenium help the body to maintain high energy levels.
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