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![Gỏi Cuốn [Tuna Summer Rolls]](https://i.imgur.com/f6Byt99.jpg "Gỏi Cuốn [Tuna Summer Rolls]")
Yield 4 (4 rolls)
Prep time
30 MinCook time
15 MinTotal time
45 MinGỏi Cuốn [Tuna Summer Rolls]
Is it called a “Summer Roll” or a “Spring Roll”? The two terms are often conflated. But their origins (and meaning) are very different. Spring Rolls originated from China. Traditionally, they were made during the Lunar New Year, which is during the Chinese Spring season, hence the term “Spring Roll.” Furthermore, Spring Rolls are wrapped with a crisp, paper-thin wrapper. How does it differentiate from Egg Rolls? Egg Rolls are a result American-Chinese diaspora. [I.E., chop suey, sweet and sour pork, char siu, etc.] It’s a Spring Roll with the addition of egg into the (batter of dough) crisp, paper-thin wrapper. Summer Rolls are of Vietnamese origin. And to be eaten cold during the hot summer months in Vietnam. Specifically, Summer Rolls are wrapped with a thin rice paper wrapper.
Ingredients
Summer Roll
Nước Mắm Chấm Recipe [Seasoned Fish Sauce]
Pickled Carrots & Daikon
Garnishes
Instructions
Cook Rice Noodles
- Put on a pot of boiling water
- Put noodles, stirring occasionally
- Cook noodles for 5-8 minutes. [Check doneness by eating noodle]
- Drain noodles in a colander
- Rinse to remove starch and cool down noodles
Make Nước Mắm Chấm
- Place all ingredients into a blender and pulse into smooth.
- Pour into a bowl
Make Pickled Carrots and Daikon
- Cut Carrots and Daikon into 1/8" thick x 2-3" long
- In a medium-size pot, add [1/4 tsp Kosher Salt, 1/2 tsp Sugar, 1 cup Rice Vinegar, 2 cups of water, 2 cloves of Garlic, 1 sliver of Ginger, 1/2 each Jalapeno, 1/2 each sliced Red Onion ]
- Bring the pot to a simmer
- Take the pot off the heat
- Add cut Carrots and Daikon
- Submerge Carrots and Daikon (under pickling liquid) with a small plate
- Allow Carrots and Daikon to steep for at least 15 minutes at room temperature.
- Store Carrots and Daikon in pickling liquid and use as needed.
- In this recipe, we will use all the Daikon and Carrots we prepared.
How To Use Rice Paper
- Find a large tray that has *(at least) a 2” raised lip. The tray needs to be large enough to fit rice paper in its cavity.
- Fill the tray with cold water
- Submerge rice paper in the cold water for ½ second.
- Rice paper will immediately hydrate. As time progresses, the rice paper will begin to soften. You want to catch a sweet spot where the rice paper is still firm, and not too soft. As the rice paper gets softer, at some point the rice paper will be delicate to work with.
Summer Roll Assembly
- Take moistened rice paper and add ¼ cup of cooked rice noodles 1.5” from the bottom of your rice paper.
- Add 2-3 leaves of butter lettuce on top of rice noodles
- Fold 1” of the (left and right) sides of rice paper inward.
- Take the summer roll (with the ingredients) and do a quarter roll so that the ingredients are wrapped on all sides with rice paper. However, make sure that there is 2-3 inches of rice paper left to roll.
- Add 1 tbsp. of pickled carrots and daikons(make sure they are drained)
- Add 1 sprig of Cilantro
- Add 2-3 pieces of sliced Ahi Tuna
- Finish rolling the summer roll with the rest of the 2-3” of rice paper
- Garnish with Ikura and bloomed Chia seeds
Family-Style (optional)
- Personally, I prefer to have all the garnishes laid out for my guests. And encourage guests to make their own summer rolls. Also, It makes for a beautiful display and presentation.
- Lay Out: Basket for leafy greens, lettuces, and herbs.
- Lay Out: Bowl for pickled carrots
- Lay Out: Bowl and spoon for Nước Mắm Chấm
Notes
Recipe Back story:
My father was a fishmonger [as seen in my movie Bloodline']. As a bonus, he would bring home fish, specifically tuna. Inspired by his Japanese-American colleague's (in the fish industry) appetite for tuna and sushi, he started to experiment with Tuna recipes at home. Purely through being resourceful, we ate Tuna the best way we knew how; we made Tuna Summer Rolls.
![Gỏi Cuốn Tôm [Shrimp Summer Rolls]](https://i.imgur.com/iFtKeQd.jpg "Gỏi Cuốn Tôm [Shrimp Summer Rolls]")
