advice on summer rolls
these summer rolls are refreshing, crisp and light. and as an added bonus you don't have to turn the oven on to prepare them, which is especially helpful when the mercury rises. if you haven't tried summer rolls before just think of them as a salad burrito. burritos are my fav.
summer rolls make the most sense in summer(duh), when eating food hot seems like a really bad idea. if you want a bit more protein in the filling you can also add some poached cooled shrimp or crispy tofu.
cast iron is king
too excited for this movie
best dancer ever
want to make this
the way to go
for the peanut sauce
1 tsp of sambal olek chili paste
2 tsps of agave
1/8 cup soy sauce
1 tbsp peanut butter
2 tsps water
thinly slice scallion for garnish
for the summer rolls
1 package of vermicelli rice noodles
8 inch spring roll wrappers
1 carrot cut into matchsticks
1 beet peeled and cut into matchsticks
1 cucumber cut into matchsticks
1 mango cut into matchsticks
1 cup of thinly shredded lettuce (i used little gem lettuce)
1/8 cup of picked cilantro leaves
1/8 cup of chopped mint leaves
pansy flowers for garnish
first make the peanut dipping sauce by mixing chili paste, agave, soy sauce, peanut butter and hot water vigorously until smooth. set aside until ready to eat.
cook rice noodles according to package directions. once noodles are cooked run under cool water, drain, and then set aside.
to assemble the spring rolls place rice paper wrappers in a dish of shallow hot water for 10-15 seconds. remove the wrapper from the water and place round on a clean surface. on the bottom 1/3 of the rice paper wrapper add a handful of rice noodles followed by a few pieces each of carrot, beet, cucumber, mango, lettuce, mint, and cilantro. fold the bottom edge up over fillings once, then fold in the two sides vertically and roll tightly until you reach the other edge. place summer roll seam side down on a plate and cover with a damp cloth until ready to eat. dip rolls in peanut sauce and enjoy!