advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

White Summer Rolls

Creamy, starchy, salty, crunchy, cheesy -- here's plenty of proof that plain white can be every bit as thrilling to the taste buds as it is to the eyes.

  • Yield: Makes about 24
White Summer Rolls

Source: Martha Stewart Weddings, Winter 2010

Ingredients

  • 1/4 cup rice wine vinegar, unseasoned
  • 1 teaspoon freshly squeezed lime juice
  • 1 tablespoon mirin
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon red-pepper flakes
  • 1 teaspoon coarse salt
  • 24 rice-paper wrappers
  • 2 cucumbers, peeled, seeded, and cut into 1/4-inch-thick matchsticks, 4 inches long
  • 1 daikon radish, peeled, sliced, and cut into 1/4-inch-thick matchsticks, 4 inches long
  • 12 ounces firm or extra-firm tofu, in water, pressed at least 1 hour and up to overnight, cut into 1/4-inch-thick matchsticks, 4 inches long
  • 4 ounces vermicelli noodles, cooked
  • 24 leaves mint or basil
  • 3 1/2 ounces enoki mushrooms

Directions

  1. Make sauce: Stir vinegar, lime juice, mirin, sugar, red-pepper flakes, and salt in a nonreactive bowl. Let stand 15 minutes to infuse; strain. Refrigerate, covered, in a nonreactive bowl until ready to use, up to 3 days.

  2. Make summer rolls one at a time: Submerge a rice-paper wrapper in warm water until soft and translucent, 30 to 45 seconds. Lay on a board; cut off 1 inch from left side (for top of roll). Lay about 6 pieces of cucumber, 6 pieces of daikon radish, and 4 pieces of tofu across the wrapper, placing one end at cut edge. Add scant 1/4 cup noodles, 1 mint or basil leaf, and about 8 enoki mushrooms (sticking out 1 inch). Roll wrapper tightly; trim right side level (for bottom). Transfer to a tray; cover with a kitchen towel while assembling remaining rolls. Refrigerate summer rolls, covered, until ready to serve, up to 2 hours. To serve, stand rolls on end, with mushrooms pointing up. Serve with sauce.