Mohini is half Indian, half German and grew up in Germany. Sao is of Vietnamese heritage but also lived in Germany. Although never having met before, they shared a mutual friend, who introduced them to each other when she found out that Mohini and Sao were both going to study Liberal Arts and Sciences at EUR. The girls met for the first time in Rotterdam and immediately clicked. The thing that brought them together? Cooking!
“The first time we met, we spent 3 hours together on a shopping trip, walking around the shops in Chinatown in Rotterdam,” says Sao. “We also made a long list of recipes we wanted to cook together.”
The girls live in studios in Lucia, a student accommodation in the centre of Rotterdam. Cooking, however, takes place in the shared basement. “Each room has its own kitchen, but since we’re both real foodies, it’s too small for us”, says Mohini. What they love most about cooking together is learning new recipes from different cultures: “Without each other, we wouldn’t have the chance to explore Vietnamese and Indian cuisine so deeply.”
Summer Rolls with Shrimp, Tofu, and Fresh Vegetables
Ingredients:
– 10 rice paper wrappers
– 10 medium-sized cooked shrimp, peeled and deveined
– 150g marinated fried tofu, thinly sliced
– 1 cup vermicelli rice noodles, cooked according to package instructions
– 1 romaine lettuce, washed and thinly sliced
– 1 cucumber, julienned
– Fresh mint leaves
– ½ cup peanuts, roughly chopped (for garnish)
For the Hoisin Sauce:
– lee kum kee hoisin sauce
– 1 teaspoon sliced ginger (like matchsticks)
– 1 small onion, thinly sliced
Instructions:
- Prepare the Hoisin Sauce:
– Heat a tablespoon of oil in a pan over medium heat.
– Add the minced ginger and sliced onion. Sauté until fragrant and onions are translucent, about 2-3 minutes.
– Add the hoisin. Cook for an additional minute, then remove from heat. Set aside to cool.
- Prepare the Fillings:
– Cook the vermicelli rice noodles according to package instructions. Drain and set aside. Wrap up in portion sized “nests” with a fork.
– Slice the cooked shrimp in half lengthwise.
– Wash and prepare the romaine lettuce, cucumber, and mint leaves. Slice cucumber into strips.
- Assemble the Summer Rolls:
– Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes pliable.
– Place the softened rice paper wrapper onto a clean surface.
– Arrange a few slices of shrimp and tofu horizontally in the center of the wrapper.
– Add a small handful of cooked vermicelli noodles on top of the shrimp and tofu.
– Layer on some romaine lettuce, cucumber, and a couple of fresh mint leaves.
– Fold the bottom edge of the rice paper wrapper over the fillings, then fold in the sides, and roll tightly to seal. Repeat with the remaining ingredients.
- Serve:
– Arrange the summer rolls on a serving platter.
– Drizzle the prepared hoisin sauce over the rolls or serve it as a dipping sauce on the side.
– Garnish with chopped peanuts.
– Serve immediately and enjoy your fresh and flavorful summer rolls!
These summer rolls are not only delicious but also versatile. Feel free to customize them with your favorite vegetables and dipping sauces!
