One of my absolute favorite foods is summer rolls. Although originally from Vietnam they are readily available at most Thai restaurants. I eat them all year round but they are so refreshing they make a great summer food. So easy to make and very versatile. Use these two recipes as a jumping off point. If you’re vegan or vegetarian just leave out the protein. Grilled tofu is also a great substitute. And they are gluten free which is important to me!
Don’t let the rice paper scare you. After trying a few times you will be a pro working with it and the time invested will be well worth it!
SHRIMP SUMMER ROLLS
INGREDIENTS
4 Jumbo Shrimp, peeled, cooked and split lengthwise
2 Round Rice Papers
2 ounces thin rice noodles
2/3 cup carrots, shredded
1/2 cup cabbage, shredded
1 cup of lettuce, shredded
8 mint leaves
1/4 cup cilantro
PREPARATION
Boil the dried rice noodles until tender. Drain and cool with cold water, set aside.
Fill a pie or long dish with water. Lay rice paper flat in water for about 20 seconds.
Take out of water and lay flat on a moist cloth. The rice paper may seem stiff at first but will become mold able.
Lay half the lettuce, noodles, carrots, cabbage, mint leaves, and cilantro on bottom third of the rice paper.
Roll half way. Add the sliced shrimp.
Tuck sides of wrap into roll and continue rolling into a tight cylinder.
Repeat with second rice paper
Cut each roll in half in and serve
Chicken Mango Avocado Fresh Rolls
INGREDIENTS
1 cup cubed grilled chicken
2 round rice papers
2 ounces thin rice noodles
1/2 cup carrots, shredded
1/4 avocado sliced
4 thinly sliced mango pieces
1 cup lettuce, shredded
PREPARATION
Boil the dried rice noodles until tender. Drain and cool with cold water, set aside.
Fill a pie or long dish with water. Lay rice papers flat in water for about 20 seconds.
Take out of water and lay flat on a moist cloth. The rice paper may seem stiff at first but will become mold able.
Lay half the lettuce, noodles, carrots, avocado, and mango on bottom third of the rice paper.
Roll half way. Add the cubed grilled chicken.
Tuck sides of wrap into roll and continue rolling into a tight cylinder
Repeat with second rice paper
Cut rolls in half and serve
DIPPING SAUCES
These rolls are traditionally dipped into peanut sauce but I also like using a low sodium soy sauce. But be creative! Try some other flavors that suit your taste.
HAVE YOU EVER TRIED THESE ROLLS?
If you love an Asian taste, you must try this salad:
TUMMY TIGHTENING THAI SHRIMP SALAD
