The beautiful thing about these Summer Rolls, aside from the quasi-vegetarian theme (eat more green stuff, seriously, it’s good for you) is that you can adjust the spiciness to exactly your own tastes. If you opt to make a spicy dipping sauce, the cooling action of the basil, mint and cilantro tempers the heat on your tongue (and will make you feel amazing). You could also opt to make a dipping sauce that’s not spicy, just yummy.
The first thing you’ll need is plenty of herbs. I like to use a mixture of cilantro (I’m sorry, those of you who think it tastes like soap, you can’t help it; just omit it and use more basil), basil and mint. Gather a bunch of each together, roughly chop, then add lime juice. This will help keep the leaves from turning brown as you assemble your Summer Rolls.
You’ll also need rice paper wrappers, a pie dish full of warm water, and thinly sliced carrots, cabbage and sugar snap peas. We’re going for sweetness and crunch.
Soak rice noodles in hot water for about ten minutes, then drain. Add some noodles to a wet rice paper wrapper, then add some of the cilantro/basil/mint mixture. Next add cabbage, sugar snap peas and carrots. Fold the edges over.
Next, roll one side up and over, pushing the contents in slightly. Finally, roll it completely over, sealing all the wonderful noodles, herbs and vegetables inside.
The dipping sauce for the Summer Rolls is easy. Add lime juice, fish sauce, sriracha hot sauce, ground peanuts and grated ginger together and mix well.
- Rice papers
- Rice noodles, drained
- thinly sliced carrots
- thinly sliced cabbage
- thinly sliced sugar snap peas
- chopped basil, mint and cilantro
- lime juice
For the sauce:
- juice of one lime
- 1/2 tablespoon fish sauce
- 2 teaspooons ground peanuts
- 1 teaspoon grated ginger
- 1/2 teaspoon sriracha hot sauce (omit this if you don’t want spice)
I know, the dipping sauce isn’t vegetarian because of the fish sauce. You could always substitute soy sauce if you wanted.
What foods do you think of when you think of Summer?