Edamame Summer Rolls

Edamame Summer Rolls

Edamame Summer Rolls

My wife’s sister and her family were able to come over a few nights ago for Thai food.  My wife and her sister were kind enough to make some quick summer rolls for us while I slaved away on the pad thai for the kids and the red chicken curry for the adults.  These summer rolls make a light and refreshing prelude to the meal.  The bright flavors of the basil, mint and cilantro play off of the sweet/tart flavors of the dipping sauce.  The peanut in the dipping sauce and the edamame in the rolls would make this pretty close to a meatless meal if you paired it with another veggie dish.

I do confess, I’m a little jealous of the (wonderful) bloggers going to the Bean2Blog event.  I’d wish I could say this was inspired by that, but my wife and I came up with this last year when we were looking for something besides shrimp to put in our summer rolls.  At any rate, edamame is pretty versatile, it would seem.  And pretty yummy.

The technique:

It’s best to gather all your ingredients (veg and herbiage) into a sort of mise en place and make an assembly line.  Having someone to help you assemble like my wife and her sister makes it go pretty fast.

First, soak cellophane noodles in boiling water and let soak for about 10 minutes, then drain.  Chop into smaller portions, then set aside.

To assemble one, simply soak one of the summer roll wrappers in some warm water (a pie pan works well for this) for a few moments, then place on a cutting board.  Place herbiage, then veggies, then noodles and edamame on the middle of the wrapper.  Wrap tight like a little burrito.

Repeat this until you have lots of yummy summer rolls.

The ingredients:

  • cellophane noodles
  • summer roll wrappers
  • green herbiage (basil, mint, cilantro, baby or spring lettuces)
  • various veggies sliced thin (red bell pepper, carrot, cucumber)
  • edamame

For the dipping sauce, grind peanuts in a coffee grinder until a find powder.  Add lime juice, lemon juice, rice vinegar, soy sauce, fish sauce and honey to a bowl.  Add oil, ground spices and grated ginger.  Mix well, then add the powdered peanuts.  If you prefer it spicy, add a small amount of sambal oelek or sriracha.


  • 1/4 cup peanuts, ground
  • juice of 2 limes and 1 lemon
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce (prefer not using this because you’re a vegetarian?  just use twice as much soy sauce)
  • 1 teaspoon honey
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground coriander
  • 2 tablespoons oil
  • 1 tablespoon grated ginger

Tomorrow I’ll have a Thai beef salad that you will want to make again and again.


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