Although this morning has been typically Portland grey, it’s been toasty around here. Adam and I get a lot of unfiltered western sunshine in our apartment making our evenings just on the verge of too warm to cook. I suspect a lot of you step into the kitchen these days gaze at the stove hesitantly and wonder what the heck are you going to make for dinner. Enter, summer rolls. I found the inspiration for these in the current issue of Sunset Magazine. Definitely check it out. It’s incredibly simple and quick to make and the variations are endless. Grab a few veggies from your crisper and have at it. The only tricky part, at least at first, is rolling the rolls. Alas, after you resist the urge to over-stuff them (which will result in haphazard, slightly torn, bulging yet still delicious, rice paper), rolling them becomes a breeze.
Summertime Summer Rolls
I think adding roasted chicken to these rolls would make
them a perfect summer dinner or lunch.
One carrot, julienned
One zucchini, julienned
Handful of fresh arugula
Half an avocado, sliced
One tablespoon fresh dill, chopped
Rice or tapioca paper
For the sauce:
Juice from one lemon
1/4 teaspoon honey
1/4 teaspoon soy sauce
Sprinkle of red chile flakes
Working with one sheet at a time, gently dip one sheet of rice paper in a large bowl of warm water for about 3 seconds.
Remove from water and place on a damp plate. Let sit for about 10 seconds to allow the paper to absorb the water.
Place your veggies, in no particular order, on the bottom 1/3 of the wrapper.
Begin rolling slowly over the filling while folding in the sides. Tuck tuck the veggies in gently but firmly. Think burrito.
Whisk all of the dipping sauce ingredients together and serve in a small bowl.
Serve rolls chilled and dusted with dill, although they’re still tasty at room temperature.