Vietnamese Style Summer Rolls


Summer rolls
2 ounces (about ¼ 8.8-ounce box) vermicelli noodles
8 Vietnamese rice paper circles
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves
½ head green leaf lettuce, washed and cut into small pieces (about 1½ cups)
4 ounces ready-to-eat (pre-packaged, pressed) tofu, cut into ½-inch cubes
½ cup mung bean sprouts

Dipping sauce
½ cup water
2 tablespoons fish sauce
2 tablespoons rice vinegar
Juice of 1 lime
2 tablespoons granulated sugar
1 small garlic clove, finely chopped
¼ jalapeño, finely chopped (seeded for less heat)


Yield: Makes 8 summer rolls
Cook Time: 20 minutes

1. Bring a medium pot of water to a boil and add the noodles. Turn off the burner and allow the noodles to soak in the hot water until soft, about 5 minutes. Drain the noodles through a colander, rinse under cold water and shake the colander to drain as much liquid as possible. Set aside.
2. Fill a large bowl with hot water. Place a kitchen towel on the countertop. Working one at a time, place a sheet of rice paper in the warm water until it just begins to soften, about 15 seconds, then remove and lay on the kitchen towel.
3. In the center of the paper, about ⅔ of the way down, place about 2 tablespoons of noodles. Top with a few leaves of mint, cilantro, basil and lettuce, a few pieces of tofu and then a few sprouts. Roll the bottom of the wrapper over the filling, pulling on the top portion of the wrapper to gently tighten, then fold over the sides and roll like a burrito, keeping the summer roll as tight as possible.
4. Repeat with the remaining rice papers and the remaining filling ingredients. Place the summer rolls on a plate, cover with a damp paper towel and plastic wrap. Store in the refrigerator until ready to use.
5. Make the sauce: In a medium bowl, whisk together the water, fish sauce, rice vinegar, lime juice, sugar, garlic and jalapeño until the sugar dissolves. Serve in a small bowl alongside the chilled summer rolls.

Recipe adapted from Ryan Pera, Revival Market, Houston, TX

Maker’s Mark Collins


•2 oz Maker’s Mark Bourbon
•1 oz Fresh lemon juice
•1 tsp Sugar
•Club soda

Garnish: Orange wheel and maraschino cherry

Glass: Collins


Add the bourbon, lemon juice and sugar to a shaker and fill with ice. Shake well and strain into a Collins glass filled with fresh ice. Top with club soda and garnish with an orange wheel and a maraschino cherry.

Contributed by Maker's Mark

St Rita


•Salt (optional)
•1.5 oz Tequila
•1.5 oz St-Germain
•Juice of 1 lime

Garnish: Lime wedge

Glass: Rocks or Collins


If desired, coat the rim of a rocks or Collins glass with salt and fill with ice. Add the remaining ingredients to a shaker and fill with ice. Shake, and fine strain into the prepared glass. Garnish with a lime wedge.

Contributed by St-Germain Liqueur

Homemade Sangria


​​1 (750-ml) bottle red wine

1/4 cup brandy

1/4 cup orange flavored liqueur (recommended: triple sec or Grand Marnier) 

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1/4 cup sugar

1/2 orange, thinly sliced 

1/2 lemon, thinly sliced 

1 unwaxed apple, cored, and cut into thin wedges 

1 (750-ml) bottle sparkling water, chilled


Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the sparkling water.

Page 3 of 3 pages  < 1 2 3





This week's ad


Prices good Good through december 31st

Click to view this week's ad


Bourbon Fudge Brownies

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate...