These spring rolls are awesome for lunch on a hot afternoon. They’re healthy and light so they won’t weigh you down, and they’re super fun to make and totally customizable. Try different combinations of veggies and get creative with dipping sauces and you can have a different roll every time! Working with rice paper can be tricky and you might mess up the first couple attempts, but the finished product is well worth it. Because the wrappers are translucent, you can see all of the beautiful colors of vegetables that you rolled up, making it a visual treat as well!
You don’t really need a recipe for the rolls because there is so much room for creativity, but here is a list of fillings you might want to try:
- rice noodles
- avocado slices
- edamame
- julienned carrots, zucchini and cucumber
- arugula or shredded Napa cabbage
- basil or cilantro
- bean sprouts
- green onion
To Assemble:
Toss your fillings of choice in a bowl with a little salt and pepper, olive oil or sesame oil, rice vinegar and soy sauce.
Fill a shallow dish with warm water. Place a rice paper wrapper in the water for about 10 seconds to soften. Lay the wrapper out on a cutting board and arrange your fillings in the center of the wrapper.
Fold over the sides and roll as you would a burrito.
Serve with your choice of sauce. A simple soy sauce or hot mustard work great, or you can make your own sauce like this one:
Spicy Summer Roll Sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon chile paste with garlic
- 1 teaspoon sugar
- 2 teaspoons grated peeled fresh ginger
- 2 garlic cloves, minced
