These summer rolls make for a cool and refreshing dinner and if you get all the options set up on a platter, you can recruit everyone to make their own—both fun and helpful!
My #1 tip is to soak the wraps (“rice paper” which is sometimes made from tapioca instead of rice, but either work great) until just pliable (10 or 20 seconds will probably do it) as they will get to the fully hydrated, stretchy state as you load in your fillings. These are best the day they are made, but you can store leftovers in the refrigerator with a damp paper towel on top.
The vegetables and protein options below are suggestions to get you started, but you can use any fresh and seasonal vegetables you like.
adapted from Mai Pham and Roberto Martin (Vegan Cooking for Carnivores)
serves 4–6, but easily scaled up or down
- "rice paper" rounds, 10-inch Three Ladies or Panda Brand (which is tapioca but they work great too!)
- ½ head napa or green cabbage, finely shredded purple cabbage is pretty and tasty too
- julienned vegetables: carrot, cucumber, red/yellow/orange bell pepper, snow peas or sugar snap peas
- green onions, sliced
- bean sprouts
- mint leaves
- cilantro leaves
- avocado, sliced thinly
- lime, cut into wedges for spritzing
- protein: poached shrimp (sliced lengthwise in half) and/or roasted pork (julienned)
- dipping sauces: purchased peanut sauce, sweet chili sauce, and/or sriracha (or make your own hoisin-peanut sauce)
Wash and prepare the vegetables and arrange by type on a platter. Spritz all with lime.
Prepare your rolling station(s): a clean cutting board and a large pie plate filled with warm water.
How to: Place one rice paper round in the water, smooth side down, until it is just pliable then remove from water and lay it flat on cutting board. Add fillings to the lower third of the wrapper, keeping in mind you will roll it up and you don't want it over stuffed—aim for a cylinder about 5-inches long, and 1-2 inches in diameter.
Fold the bottom edge up and over the filling, and sides in like a burrito, pressing and tightening as you roll it up.
Serve with extra lime for spritzing and dipping sauces like hoisin-peanut, sweet chili sauce, and/or sriracha.