I know it's not summer yet. I mean, it's not even spring. Well in a few weeks it will be. And once its sunny and warm out, I don't care what season it is! Regardless, it's always the right time to eat loads of vegetables, and there's something I love about Thai summer rolls. They are so fresh, crunchy, and full of flavors depending on what they are filled with. I had a few packs of rice paper and loads of vegetables, and knew these would be a great addition to my Asian feast last night. These too, took a long time to make, because it's hard to get them not to fall apart! There is a technique for getting them just about perfect, which is good enough for me! You can't leave the rice paper in water for too short or for too long, otherwise they will be too soggy, or not soft enough to mold in a roll. I only messed up on one roll as it completely fell apart. Also be sure that there are no rips in the rice paper or the roll will fall apart.
You can stuff these with anything that you like. In restaurants they tend to be filled with seafood or vegetables, and I, of course, stuck with the vegetarian version.
These are great as appetizers or a side dish. And yes, you should definitely make them in the summer too!
Rice paper rolls
1 large bowl filled halfway with water
1 cup shredded carrots
1 cup fresh sprouts
2 cups fresh spinach
2 packets rice noodles
2 tbsp rice vinegar
Place the noodles in a large pot of boiling water. Cook for 4-5 minutes, just until soft. Rinse them under cold water and mix with rice vinegar. Place the rice paper roll in the bowl of water for about 25 seconds. It cannot be too hard or too soft. Place on a clean surface, and add about 3 tbsp of the mix of vegetables. Fold each side inwards, then fold the bottom up, and continue rolling until a summer roll is formed! Cut in half and serve with dipping sauce.
Ingredients for peanut dipping sauce:
1/2 cup creamy peanut butter (no sugar added)
2 tbsp tamari
1 tbsp lime juice
1 tsp coconut sugar
1/2 tsp crushed ginger
1/3 cup water
Add all ingredients into a food processor and blend until combined. If the texture is too thick, add another tbsp of water. Chill in the fridge before serving.