Have you ever gone to an Asian restaurant and gotten an order of summer rolls? They are a cold appetizer that are really light and tasty. Usually they have shrimp, basil, vermicelli and julienne vegetables in them, all wrapped up in rice paper. I thought to myself, why can't I make these at home? Well, I bought some rice papers and did just that. Outside of getting use to not having the rice paper stick to itself and turn into a big blob, they are pretty easy to make. You could pretty much put any filling in that you would like. Below I'll share what I used and give you some additional ideas. Let me know if you try making them. I always love hearing comments from you.
- 1 package of rice paper wrappers
- 1 carrot, julienne
- 1 celery stalk, julienne
- 1/2 cucumber, julienne
- 1/2 avocado, julienne
- lettuce leaves
- Vermicelli (used in traditional summer rolls)
- Cooked shrimp
- Cooked chicken
- Summer squash or zucchini; julienne
Heat up about one inch of water in a large pan. Not too hot, because you don't want to burn yourself.
Place one wrapper in the water and hold it down. Let it sit for about 5 seconds or so until it softens up.
Quickly remove it and put it on your work surface, making sure it's all laid out flat.
Add a piece of lettuce and a few pieces of each of your ingredients on the side closet to you.
Take the end of the wrapper that's closest to you and start to wrap it around the ingredients.
Roll it tightly then fold over the sides then continue rolling the rest of the way.
There you have it. Now you can serve it with your favorite dipping sauce, soy sauce or tamari.
Here's my favorite dipping sauce:
2 tbsp creamy peanut butter
1 tbsp tamari (or you can use soy sauce)
2 tbsp sesame oil
1 tbsp hoisen sauce
1/2 teaspoon chili oil (optional)
White wine – enough to make it a consistency like a creamy salad dressing. Start with just a little bit and add more as needed.
Whisk all together until smooth.