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June 15, 2015

From the Archives: Summer Spring Rolls

Happy #MeatlessMonday!  Thanks for kicking off your week by joining us.  As usual, I’m LinkingUp with Rachel from Running on Happy & Annmarie from The Fit Foodie Mama to bring you some amazing bites for your Meatless Monday meals!

Today, I’m bringing one of my favorites out of the archives – Summer Spring Rolls are a quick, fun and easy way to get more veggies in your life.  They are prefect for children to help with in the kitchen.  For younger children, parents should prep the veggies.  The rest of the process just uses your hands!

So, this is our version using the vegetables that we love most in our homemade asian dishes.  What you’ll need:

rice paper wrappers
avocado
shredded carrots
shredded red cabbage
cucumbers
lettuce
chili garlic sauce
sesame oil
rice vinegar
honey

Start by getting all your veggies prepped and ready to go.  This is important because you need to be quick with the rice paper wrappers.

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To start, we sliced the cucumbers.  Now, we are no sushi chefs, so we just slice them thin to our liking.  First, we cut removed the green outer peel (which normally we would eat).  Then, we scoop the seed part out of the center and slice the cukes thin.

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Next, we cut the avocado a little differently that we are used to by scooping each half out of the skin and then slicing thinly across to make flat pieces.

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I take a quick step by buying my carrots and red cabbage already shredded.  Lettuce or spinach can be chopped (chiffonade) very quickly.

Next, grab you rice paper wrappers.  I have a hard time finding them around my area without driving 40 minutes each way to the asian market, so I order them on Amazon.

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You’ll need a bowl of water to dip the rice paper wrappers.  The next part, you want to do one at a time.  The rice paper only takes a minute or two to soften.  So, submerge it in the water and let it do its own thing.

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After a couple minutes, very gently and carefully, remove it from the water and lay it on your work surface.  You need to work quickly and use a surface that the wrappers will not stick to you.  We use wax paper.

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Add your thinly sliced avocado in the center first.  This is what make it look pretty on the outside.  Then, add a little of your other veggies on top.

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Fold the rice paper like a burrito.

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Make the dipping sauce by combining 1 Tbsp chili garlic paste, 2 Tbsp rice vinegar, 1 Tbsp sesame oil and a touch of honey.

These veggie summer rolls are pretty quick and easy.  If you’re looking for a nice lunch, pair one of these veggie summer rolls with a homemade sushi roll like we did!

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What are your favorite Summer Spring Roll ingredients?

 

Meatless-Mondays

 

For more Meatless Monday recipes, check out Meatless Monday, Tina Muir and Confessions of a Mother Runner.

 

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5 Comments on “From the Archives: Summer Spring Rolls

Tina Muir
June 16, 2015 at 6:11 am

pooh how unique! I would never know how to make anything like this! Great job! Thanks for joining Deborah and i 🙂
Tina Muir recently posted…Meatless Monday- Italian Summer Vegetable SaladMy Profile

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Sadie B.
June 18, 2015 at 9:51 pm

These look like a great way to have a meatless dinner and not heat up the kitchen.

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D Johnson
June 20, 2015 at 10:40 am

I have always wanted to try to make these. I love this recipe!

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Sarah N
June 25, 2015 at 10:57 am

I have to try these!

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Jeffrey
June 29, 2015 at 6:05 am

I’ve never used rice paper before, always thought it would be difficult to work with. I consider myself almost vegetarian, there are just things I can’t give up, and during the summer we eat lots of vegetables especially when the garden starts producing. I’m always looking for different and fun ways to use up the crop, thanks for passing along the recipe!

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