Summer rolls are my go-to quick meals in the summertime and occasionally in the Winter when I want a light but filling meal. They can be packed full of your favourite veggies, proteins, herbs, and always be delicious. Though a lot of people know what summer rolls are – it seems a lot of people also don’t seem to realize how easy (and cheap!) they are to make!
In most restaurants, two of these wraps can go for $5-6. It’s a lot more cost saving (and fun) to be making these at home! Try to go through this recipe and see if it becomes a staple for your own hot summer days.
INGREDIENTS & COSTS FOR 6 WRAPS
TAKES 30 MINUTES, SERVES 2
1/4 of a package of thin vermicelli noodles ($0.49)
6 Rice Paper Wraps ($0.39)
1 Carrot ($0.16)
1/3 Cucumber ($0.66)
6 Romaine Lettuce Leaves ($0.30)
1/2 cup of fresh Basil (Thai Basil if you can find it!) ($0.49)
FOR THE PROTEIN: (You can use any protein you’d like, ex: substitute chicken with 1/2 block of Tofu)
1 Chicken breast ($2.33)
1 Tsp Corn Starch ($0.01)
2 Tsp Soya Sauce – 1 for marinade, 1 for sautéing ($0.02)
1 Tsp Ginger ($0.01)
1 garlic clove ($0.02)
1 scallion ($0.09)
1 Tbs Canola Oil ($0.05)
1 Thai Chili Pepper (Optional)
Total Cost = $5.02* – $0.83 each!
Compared to the $5-6 for 2 at restaurants! For the amount you make – its comparing $5.00 to $15.00-$18.00! That’s a great trade off.
*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.
Need the proof? Head down to the bottom of this page!
DIRECTIONS
The very first thing you should do is boil a small pot of water for your vermicelli noodles. I personally think the texture of the noodles is the most important part of these wraps, they should never be wet and soggy! While the water boils, gather all your ingredients!
Preparing your protein should be the next step. Chop the green onions then mince the garlic, ginger, and Thai chili if you opted for it to be spicy! Next slice your protein (I used chicken), then add in the cornstarch and soy sauce. Mix it all together!
By now your water should be boiled. Add in the 1/4 package of vermicelli noodles. Lower the heat to medium and cook the noodles for about 2 minutes. Once the noodles look cooked, drain and rinse using a sift. Try to squeeze are much water out as possible and cool the noodles in the fridge. Putting the noodles in the fridge allows it dry out a bit more and allows it to have a great texture!
Once your protein ingredients are ready, set a pan on the stove at medium-high heat. Pour in the oil and wait for it to heat. Once heated, add in the ginger. As soon as it gets aromatic, add in the protein. Stir for about 2 minutes and wait for the chicken (or your choice of protein) to cook through. Once it does, add in the green onions, garlic, soy sauce, and chili. Now stir quickly for another 30 seconds and take it off the heat. Set it aside.
Now that your protein is set, start cutting up your veggies! I chose the julienne most of the vegetables so it’s easy to fit into the wraps.
Once your veggies are ready, you can now start making your wraps! Take the noodles out of the fridge and shake them up a bit so they pull apart.
Take a large flat bottom pan or bowl (wide enough to fit the rice paper) and fill it with warm tap water. Grab a couple paper towels and put them next to the pan, you’ll be using these to dry the rice wraps! Put a rice paper wrap in the warm water and wait for it to get soft – it shouldn’t take more than 1 minute. Once it does, take it out and try to shake off as much water as possible, then dry it on the paper towels. This allows it to stick and hold better as your make your roll! Place the wrap on a cutting board or a flat surface and start filling!
The easiest way to wrap is to pull up the bottom half, then the side of the wrap, and then roll it up. And there you have it! In less than 30 minutes and 5 dollars, you have a wonderfully light but filling, healthy lunch for two!
These wraps can be further enjoyed with sriracha, hoisin sauce, and especially my All Purpose Thai Peanut Sauce! I can’t recommend that enough, it’s just wonderful.
This recipe can be gluten free if you substitute the soy sauce used in the protein to a GF soy sauce!
Enjoy! And any feedback is 100% appreciated.
INGREDIENT COSTS
I’m referring to a Loblaws (a generic grocery chain in Canada) receipt, weekly flyer, and their website, as well as my Farmboy receipt.
Pack of 4 Chicken Breasts – $9.33
500 g No Name 100% Pure Corn Starch ($2.29) – $0.46/100g
500 ml Rootster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
1 bunch of green onions ($0.79)
Garlic – $0.88/100g
Ginger – $0.43/100g
Romaine Lettuce – $1.50
3 Lbs Carrots – $2.00
1 Cucumber – $1.50
Basil – $1.99
400 g package of Thin Vermicelli Noodles – $1.99
Six Fortune Rice Paper Wraps – $2.99(comes with 45-50 papers)
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