Summer Time, Summer Rolls

And the heat goes on...

Ahhh, summer in NYC. Sticky, humid, kinda smelly, perfect for ice cream, popsicles, chilled soups, and summer rolls! These are especially wonderful for the days when turning on the oven or stove make you want to jump in the Hudson (JK). I love to fill them with fresh and colorful produce from my CSA (community supported agriculture) and the kids love to pack each one with the different veggies and herbs. Kids love to dip, and the real star of the show is the dipping sauce. Which can alternatively be made nut free. I have experimented with a few ways to "wet" the rice paper wrapper. For me, I find that laying two wrappers on a plate and brushing them with very hot water using a pastry brush works the best. Making sure the wrapper is completely wet but not exses water remains on the palte

Prep: 20 mins Serves: 4-6 Ingredients: 12 rice paper wrappers 1 large haas avocado, sliced into strips 3 cups shredded carrot 3 cups shredded red cabbage 3 cups cucumber, julienned 1 head of butter leaf lettuce, one leaf per roll 1/2 cup basil leaves 1/2 cup mint leaves Peanut Dipping Sauce: 1/3 cup  natural, creamy peanut butter* 1 tablespoon reduced-sodium, wheat free, soy sauce 2 tablespoons lime 1 tablespoon rice vinegar 1 teaspoon grated ginger 1/2 cup of green onions, diced for garnish 6 tablespoons hot water, to thin Directions: Blend the ingredients together for the dipping sauce and reserve. Place the rice paper wrappers on a plate and make sure they are completely wet using a pastry brush and hot water. I use two because one always breaks!  Begin by place the filling on the edge closest to you, I like to start with the leafy greens and work my way to the carrots and last the avocado. It is important not to fill the roll to much or it will burst at the seems. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.  Continue rolling with the remainder of the rice paper, I like to change the filling and herbs, and the kiddos like to experiment with different combinations!  Serve with dipping sauce! *To make sauce nut free, replace peanut butter with 2 tablespoons of sesame oil and 1 teaspoon of sesame seeds.   


Prep: 20 mins
Serves: 4-6
Ingredients:

12 rice paper wrappers
1 large haas avocado, sliced into strips
3 cups shredded carrot
3 cups shredded red cabbage
3 cups cucumber, julienned
1 head of butter leaf lettuce, one leaf per roll
1/2 cup basil leaves
1/2 cup mint leaves

Peanut Dipping Sauce:

1/3 cup  natural, creamy peanut butter*
1 tablespoon reduced-sodium, wheat free, soy sauce
2 tablespoons lime
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/2 cup of green onions, diced for garnish
6 tablespoons hot water, to thin


Directions:
Blend the ingredients together for the dipping sauce and reserve.
Place the rice paper wrappers on a plate and make sure they are completely wet using a pastry brush and hot water. I use two because one always breaks! 
Begin by place the filling on the edge closest to you, I like to start with the leafy greens and work my way to the carrots and last the avocado. It is important not to fill the roll to much or it will burst at the seems.
Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly. 
Continue rolling with the remainder of the rice paper, I like to change the filling and herbs, and the kiddos like to experiment with different combinations! 
Serve with dipping sauce!
*To make sauce nut free, replace peanut butter with 2 tablespoons of sesame oil and 1 teaspoon of sesame seeds.