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!

Summer Rolls

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!

completed rolls!

Peanut Sauce

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)