Ever seen those cute summer roll recipes on Pinterest and thought, “those look good but seem complicated.” I thought the same thing for years until I actually tried making them. Summer rolls are shockingly easy to make and a great way to use up those leftover vegetables you have in the fridge. Not to mention, they can look really pretty in an IG picture. So here is my easy approach to summer rolls.
What are summer rolls?
Summer rolls, or Vietnamese spring rolls, are made with rice paper wrappers. They are not fried like the spring rolls you get at a Chinese restaurant. Some have meat in them like pork and some have seafood or are vegan altogether. The traditional recipe uses shrimp with rice noodles, carrot, and Thai basil, which you can use if you are a purist. Here, I see it as is more of a technique than a set recipe. I used the leftover cabbage, lettuce, and avocado from yesterday’s chipotle shrimp salad. Add in some mango and shrimp I had in my freezer (my boyfriend loves shrimp) for a brand new meal!
The rice wrappers are found in the Asian food section of most larger grocery stores. They are shelf-stable in the pantry for over a year, so I always have them on hand for a go-to lunch!
The part of summer rolls that intimidated me for years was working with the rice paper. Once it is wet, you have a short time before it gets too limp. The secret is to only dip the wrapper in water. Do not let it sit. It should still be a little stiff when you put it on your work surface and will gradually soften up as you fill it. Also, try not to overstuff your roll, as the rice paper is not as strong as a burrito.
To build your summer roll, start by laying whichever ingredient you want most visible in the middle of the rice paper. Pile on your remaining ingredients but be sure to keep the mound in the middle. Slowly fold in the end closest to you, then the sides, and roll up the last edge of the paper. There you go! A summer roll.
What to put in your summer rolls
Well, that is entirely up to you. Use leftovers or extra vegetables you have around but use a variety of textures and flavors. Raw vegetables work great which means you don’t have to cook! I like using at least one lettuce like kale or romaine, one crunchy vegetable like cucumber or carrots, one carb like leftover rice, and one fruit. Yes, fruit! Mango, strawberry, melon, or kiwi can all add a fantastic sweetness to your summer rolls. Don’t be afraid to add herbs like cilantro or Thai basil for brightness and nuts or seeds for more texture!
Lastly, the dipping sauce. I try no to overcomplicate this. I simply mix some peanut butter with lime juice, sugar, soy sauce, and fish sauce. Give it a stir and you are good to go!
So give these summer rolls a try! They are easier than you think and look so fancy on your lunch table! Of course, you can also use most of these ingredients in my Chipotle Shrimp Salad https://hemingwaycollective.com/2021/08/26/chipotle-shrimp-salad-with-cilantro-lime-dressing/
