That's not a plastic bag around the veggies...
While winter may be hanging on in some parts, Summer is in full swing in Central Florida. So, while we are spending our days walking door-to-door for the Steve Barnes campaign, I like something cool to eat when the day is over.
I love summer rolls. They are basically the same thing as Egg Rolls without the heaviness of frying.
The rice paper wrappers look a lot like plastic. Once, when the kids were little, I made Summer Rolls one afternoon. I had returned to the kitchen for something and when I returned they had ripped open the rolls and dumped the contents on their plates.
"Why did you put the veggies in the plastic bags?" one of them asked.
So much for the exotic foods experiment of the day.
The recipe is not specific on the ingredients or the amounts of ingredients because you can make the rolls as full as you'd like with whatever vegetables you'd like. This is just sort of a guideline to get you started.
Summer Rolls
1/2 pack of rice paper wrappers (sometimes called spring roll paper)A few leaves of Baby Romaine or other type of lettuce
Broccoli, Carrots or other veggie of your choice
Noodles or bean sprouts (optional)
Mint leaves (optional)
Sauce
peanut butter, preferably salted
Sriracha hot sauce
- Dunk one of the sheets of rice paper in a bowl of lukewarm water. Add ingredients - except for the sauce - as if you were making a burrito.
- Roll the rice paper gently over the filling. Place the roll on another sheet of rice oaoer that has been dipped in water.
- (You can leave the rolls like this and serve the sauce - mix the two ingredients in a bowl and dip your rolls in it - or make it truly portable by taking these extra steps.)
- Take about a tablespoon of peanut butter and spread it over the top of the roll.
- Squirt a comfortable amount of Sriracha over the peanut butter (you know how hot you can stand it).
- Roll the first roll in the second sheet of rice paper in the second sheet of rice paper in the same fashion.
- Take it with you or serve.
Vegan.
