Summer Rolls

Everyone knows and loves spring rolls (also known as your basic egg rolls with vegetable filling).  They are hot, fried, crunchy, and sometimes soaked in oil (in a good way).  I love them too, but for me, they are a special treat/splurge to be enjoyed only occasionally.  Plus the work of frying them up sometimes just isn’t worth it.

Meet spring roll’s health conscious cousin: summer rolls.  They are cool, crisp, light, and refreshing.  Often when I get these rolls out at restaurants they come out dry or tasteless, almost like they have been sitting out all day.  Making them at home seemed intimidating, but one day I decided just to go for it.  It was not hard at all, and so much better choosing my own fillings.  The rolls were fresh and tasty- so much better than others I have had.

I was able to find all the needed ingredients at my local grocery store in the international aisle.  Mix and match fillings based on your mood and preference.  This is my go-to fillings, but I also like to include shrimp, bean sprouts, basil, cream cheese, and sesame oil in different variations.

So now I’ve had spring rolls and summer rolls- I am off to find winter and fall rolls. Ba dum dum.

SUMMER ROLLS

From Cinnamon Freud

INGREDIENTS

8 rice paper rounds
3 ounces vermicelli noodles
4 “legs” imitation crab meat, cut in half lengthwise
1 cup chopped lettuce
1 cup chopped cabbage
3 carrots, peeled and julienned
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
Sriracha sauce, to taste

DIRECTIONS

Bring a large pot of salted water to a boil.  Cook vermicelli noodles.  Drain and set aside.

Fill a large skillet with about 1/4-1/2 inch of water.  Have your vermicelli noodles, imitation crab meat, lettuce, cabbage, and carrots ready mise en place.  Working with 1 rice paper round at a time, soak the rice paper round in the water until softened, about 1-2 minutes.  Place soft rice paper round on cutting board.  Place imitation crab, lettuce, cabbage, and carrots in center.  Fold topic and bottom of rice paper over fillings.  Fold the right side of the rice paper round over filling.  Carefully roll up tightly and seal.  Repeat with remaining rice paper rounds.

For dipping sauce, whisk soy sauce, rice wine vinegar, and sesame oil together.  Add sriracha sauce to taste.  Serve summer rolls chilled or at room temperature.

Makes 8 summer rolls.