Summer Rolls

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Were stuck in this constant back and forth weather change of is it spring or is it winter? Ohio doesn’t even know! While the weather in OH is trying to figure out what season it want’s to be, I’m over here dreaming of summer and the warmer days ahead. Clear blue skies, sun shining, birds chirping, people out running, kids playing or screaming whatever it is they do best, firing up the grille in the backyard, sipping wine on the patio with the girls laughing and reminiscingΒ on the best of the past, playing 18 holes and then sitting on the patio with the boys throwing back a few ice cold IPA’s and snacking on potato chips, the time of the year where yard work never ends. Yes, good old summer time, sweet sweet summer. Snapping out of it, were less than 50 days from spring so that’s something to be happy about!Β 

I literally rolled into this last weekend by starting meal prep with some Vietnamese Summer Rolls. Although, these are great for warmer weather, I feel I may have put on a little bit of a fur coat myself if you catch my weight gaining drift LOL. I need a better balance of lighter fare to keep in my diet so I thought about one of my favorite summer dishes. These rolls are great with Chicken or Shrimp, I just did a simple vegetable roll. I recommend Hoison sauce for dipping if you have it or a sweet chili sauce, which is what I used. If you have a mondoline with a shredder attachment, that works the best for getting the matchstick size you will need for the vegetables. If you don’t have one, just finely slice the veggies as thin as you can. These rolls are a definite crowd pleaser. Make them as a great appetizer to share or as a meal for yourself! πŸ™‚

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Yield: 8 Rolls

Mise en Place:

  • Large Spring Roll Wrappers
  • 1 Head Boston Bibb Lettuce, washed, leaves picked from core
  • 2 Carrots, peeled, shredded (or thing matchstick cuts)
  • 1/2 Large Cucumber, shredded (same as above)
  • 2 Scallions, sliced thin
  • 1 Small Bunch Cilantro, leaves picked
  • 1/2 Pack Rice Noodles, cooked according to package
  • 1 Large Mixing Bowl Warm Water
  • Sweet Chili sauce, for dipping

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Method of Prep:

  • Prepare all mise en place and have all ingredients kept in separate bowls of the order you want to build the roll.
  • Lay one sheet of rice paper into bowl of warm water. Allow to sit for 10-15 seconds or until soft. Remove from water and lay on a clean surface. Gently roll out the edges to form the circle (This part can become tricky because when you remove paper from the water, the sides with begin to tuck in. Carefully try to spread out to original shape keeping your fingers wet and being sure not to tear the paper. If you cause a tear, start over).
  • Going down the center of the circle, lay one large piece of lettuce (or two small), then a pinch of cucumber, small bunch of rice noodles, pinch of carrots, pinch of scallions, and then a pinch of cilantro(keep in mind this paper is very delicate, the more you put in the harder it will be to roll and will causing tearing, keep your portion sizes small).
  • To roll, fold the bottom part up, then the top down. Working from left to right, Keep the sides tucked in using both hands and begin to fold from left to right (Be sure to have enough work space for this part as it could become difficult if space is limited . Should seal easily, if not rub a little water on the outside to seal. Roll as tight as you can without causing a rip. Should the paper rip upon rolling, just keep going, it happens and is still edible, doesn’t need to be perfect. πŸ™‚
  • Continue each step above until all mise en place is used.
  • I recommend eating these within 2 days of making them. Store in a sealed ziploc bag or air tight container in the refrigerator.
  • Enjoy!

**Make sure the bowl of water your using is warm at all times. The longer it sits, it will become colder. Switch out to warm water every so often to help the paper soften quicker.

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Summer Rolls

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I have a huge desire for Asian food. I would much rather go to the local oriental market and grab all the necessities I need to fix a fabulous meal than go out to a Chinese or Thai restaurant and get it made for me. One of my preferred choices when it comes to Asian cuisine is summer rolls. They are so fresh and full of crisp flavor from seasonal vegetables and herbs. Super simple to make and inexpensive. These rolls are perfect for a hot summer day, however, because its only January, I find them a perfect match with some curry!

SAMSUNG

Active Time: 10 Minutes

Total Time: 25 Minutes

Yield: 6 Summer Rolls

 

Mise en Place:

-6 Spring roll wrappers

-1/2 Yellow onion, julienne thin

-1 Red Pepper, julienne

-1 Carrot, peeled, julienned

-1/2 Mango, peeled, julienne

-6 Basil Leaves

-12 Cilantro Leaves

-1 Cup Rice, cooked

Additional Tools:

-1 large bowl of water

Method of Prep:

-Place 1 spring roll wrapper in water and soak for about 20 seconds until soft.

-Carefully place wrapper on the counter (Paper tears easily once wet, use care when moving around to avoid tearing paper.)

-Place 1 small handful of rice on the bottom of the wrapper. (leaving about 1/2 inch room at the bottom for wrapping)

-Press rice down and begin to lay vegetables on top. garnish with herbs.

-Roll the bottom up to cover the rice. Fold both sides in and then continue to roll tightly until sealed shut.

-Repeat the above steps until finished.

-Dip in sauce of choice

Enjoy!

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Sauce Recommendation(s):

-Mae Ploy (A sweet chili sauce that can be found in all oriental markets or in the Asian (international)Β  section of your supermarket or walmart)

-Hoisin (Garnish with 1 tablespoon of chopped peanuts and 1 teaspoon of chopped cilantro) Can also be found in the international isle.