A favorite go-to dish of mine this summer has been summer rolls. They are great on a hot day, they are delicious, easy to make, healthy and can even be assembled ahead of time. You can serve them as an appetizer or as a meal. When I serve them as a meal I often pair them with an Asian inspired salad or Pad Thai. I always keep a bag of frozen uncooked peeled and deveined shrimp in my freezer. I can thaw them in 20 minutes by placing in the bowl of cold water and changing the water out a couple times.
Recipe: Summer Rolls
- Roasted or Grilled Shrimp
- Coleslaw Mix (shredded cabbage and carrots)
- Cucumber peeled and julienned
- Cilantro – roughly chopped
- Mint Leaves
- Round Rice Paper Wrappers
- Place a small amount of water in a large shallow dish. Soak the rice paper wrapper in the water for 20 – 30 seconds to soften.
- Pile the coleslaw mix a third of the way down the wrapper, leaving about an inch from the bottom.
- Place 2-3 cucumber juliennes on top.
- Top with a thin layer of cilantro leaves.
- Top with a single layer of shrimp (I usually fit 3 across – it depends on the size of your shrimp.
- Top with 1-2 mint leaves. Fold up the bottom of the wrapper, then each fold each side in.
- Roll the wrapper up around the summer roll keeping a tight wrap.
- Repeat with the remainder of the rolls. Place the rolls on a plate and cover with a damp paper towel and plastic wrap to store in the fridge.
I didn’t include quantities because you can really make as little or as much as you like.
Recipe: Roasted Shrimp
- Thawed or Fresh Large Shrimp
- Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- Preheat oven to 400 degrees.
- Place the shrimp on a baking sheet.
- Pour on just enough olive oil to lightly coat the shrimp and a little sea salt and black pepper.
- Gently mix and spread in one layer.
- Roast in the oven for about 8 minutes. Being careful not to overcook the shrimp.
- Let cool completely before assembling summer rolls.
Cooking time (duration): 10 min.
Recipe: Summer Roll Dipping Sauce
- 1/2 cup Hoisin Sauce
- 2 tbsp. Soy Sauce
- 1 tsp. Thai Garlic-Chili Sauce
- 1 tbsp. Rice Wine Vinegar
- 1 tsp. sesame oil
- 1 tsp. roasted chopped peanuts
- In a small bowl combine hoisin, soy sauce, garlic-chili sauce, rice wine vinegar and sesame oil. Top with peanuts.
Cooking time (duration): 5 min.