Fresh Summer Rolls + Two Dipping Sauces Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 rice papers (preferably the circular sheets)
2–3 medium carrots, cut into matchsticks or 1/4 inch sticks
1/2 cucumber, cut into matchsticks or 1/4 inch sticks
1/2 bell pepper (yellow, red or orange), thinly sliced
1/4 red cabbage, thinly sliced
1 cup greens (leafy lettuce, pea shoots, spring salad mix or micro greens)
8 oz. organic tofu (firm or extra firm), sliced (optional)
mint, small handful of leaves
cilantro, small bunch of sprigs
basil (regular or thai), small handful of leaves
Sweet Chili Sauce (2 servings)
1/4 cup unseasoned rice vinegar
2 tablespoons water
2 tablespoons maple syrup
1 tablespoon tamari or soy sauce
1 clove garlic, minced or grated
1 inch knob of ginger, minced or grated
1 teaspoon red pepper flakes, or to taste
juice of 1 lime
Peanut Sauce (2 servings)
1/4 cup nut butter (peanut or almond butter)
2 tablespoon pure maple syrup
2 tablespoon water
1 tablespoon tamari or soy sauce
1 inch knob of ginger, minced or grated
juice of 1 lime
1 – 2 tablespoon rice vinegar, optional
1 teaspoon red pepper flakes, optional
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Directions: |
Directions: How To Make Summer Rolls
First things first – Fill a large bowl with warm water and have everything prepped and ready to go at your soon-to-be summer rolling station.
Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff and will soften as you begin to work.
Layer the ingredients on top of each other at the bottom (end towards you) 1/3 of the moist rice paper (as shown above).
Next, ‘tuck and roll’ the edge closest to you, by bringing the edge over the fresh mound, and gently but firmly tucking it under and rolling away from you. At the 2/3 mark, fold the ends up, onto the roll, and continue rolling tucking them under until the roll is finished.
Dipping sauces: Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.
Water bowl: Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.
Wet rice paper: Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work.
Assemble: On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper and herbs (really any way you want to layer is fine).
Tuck & roll: After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you. At the 2/3 mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.
Serve with choice of dipping sauce. |
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Number Of
Servings: |
Number Of
Servings:6 or 2 per serving |
Personal
Notes: |
Personal
Notes: Store: Leftover summer rolls can be stored in the refrigerator for up to 3 days in a covered container and the dressing will last 5 – 6 days. To keep the rolls from sticking together, place a piece of saran wrap, wax or parchment paper between the rolls.
NOTES
Don’t over soak the rice paper. The paper only needs to be dipped for 2 – 3 seconds. It will be slightly stiff, but soften as you begin working and rolling. If it’s dipped too long it will become hard to work with.
Double the rice sheets. When making for future meals, consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.
Soy-Free: When making the dressings, use coconut aminos in place of soy sauce or tamari. Don’t use the optional tofu.
Nut-Free: When making the peanut dressing, use sunflower butter in place of nut butters.
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