I’ve been reminiscing about our glorious week at the family beach house and forgot I had taken these photos of Summer Roll Making 101. These summer rolls are the no cook sister to spring rolls and are absolutely perfect in the heat of the summer or any time of the year. I serve them with a creamy and slightly spicy peanut sauce that also goes great with this chicken satay recipe!
First begin cutting the veggies of your choosing into thin strips. I like using cucumber, carrot, and avocado. Chicken and shrimp are also delicious additions. If you are in a rush, a bag of broccoli slaw also works well!
Then wet one spring roll wrapper in a shallow, flat plate. Do not let it soak, a good 5 seconds is all you need!
Lay your herbs down first so they will show through the wrapper and look really pretty. Just one or two basil, cilantro, or mint leaves (or a combo of all) does the trick. Then stack the other fillings on top in a neat little tower.
Now the rest happens pretty much like burrito rolling. Fold two of the sides onto the veggies. Then fold the bottom and begin to roll till it looks something like this!
This peanut sauce goes well with pretty much anything. I’d eat it off a dirty shoe. It’s great tossed with pasta and red pepper or with slaw to make a quick Asian Salad.
It’s easy too! Basically you just throw all of the ingredients into a food processor and press play.
It should look smooth as creamy, pretty thick, but not too thick. You can always add more soy sauce to thin it down a little.
Then it’s ready for dipping or mixing! (or eating with a spoon)
Beach kitty, view of the bay…heaven 🙂 (pics compliments of my lovely hubby)
- • rice paper wrappers (find at whole foods or Asian markets)
- • 1 small cucumber
- • 1 large carrot
- • bunch of any of the following (or a combination)…mint, cilantro, basil
- • shrimp or chicken
- If shrimp are uncooked, boil in a pot of salted water until pink and firm. Place in an ice bath to cool. Cut shrimp in half lengthwise.
- Julienne cucumber and carrot.
- Wet the spring roll wrapper on a flat plate filled with water. Allow to be just damp and pliable, too soggy and it will be difficult to work.
- Place the wrapper on a dry plate. Fill the middle with any combination of the vegetables, herbs, and shrimp. Fold the bottom half over the filling. Roll once and fold in each side. Continue rolling until it is complete.
- Repeat with all wrappers, Serve with peanut sauce!
- • ½ cup peanut butter (smooth)
- • 2 Tablespoons ketchup
- • 1 teaspoon sriracha sauce
- • 2-3 cloves of garlic
- • 2 Tablespoons rice vinegar
- • 2 teaspoons sesame oil
- • 6 Tablespoons soy sauce
- • 2 teaspoons ginger powder
- • ¼ cup brown sugar
- • 1 teaspoon onion powder, or 1 quarter of an onion
- • 1 teaspoon Worcestershire sauce
- • juice of a small lime
- • 2 teaspoons water
- Place all the ingredients in a Cuisinart or blender. Blend until completely smooth. Refrigerate to let flavors merry.