Summer Rolls

Summer Rolls are something I make when I want a different form of salad. Traditionally the filling contains rice noodles and veggies. My version tonight is all veggies since we were getting plenty of carbs from the congee.

The rolls can contain any veggies you like or have on hand. Tonight I included shredded napa cabbage, baby spinach, thinly sliced red bell pepper, shredded carrots, green onions and cilantro. In the summer when the mint is plentiful I always add that to the rolls. I am going to post the method instead of a recipe for these.

Start with dried spring roll wrappers made of rice flour and tapioca. Heat a large bowl of water to approximately 110 degrees. You want warm water to soften the wrappers, but not so hot you can’t reach into the water and gently remove the softened wrapper. Place one wrapper in the bowl of warm water and allow to soften completely on its own. This will take anywhere from one to two minutes depending on the temperature of the water.

Cover a cutting board with a damp paper towel. This makes it easier to grab the thin wet wrapper so you can roll it. Gently remove the flexible wrapper from the water and place it flat on the damp towel. Fill the end of the wrapper with veggies of your choice. Roll the wrapper around the veggies and tightly as possible without tearing the paper.  It is important to be firm and gentle. Fold the ends in like a burrito and continue to roll until you have something that looks like the picture of the finished rolls.

If you won’t be eating these right away place them in a sealable container on top another damp paper towel (to keep them from sticking to the container). Add another damp paper towel if you are adding a secondlayer of the rolls in the container. Top the last layer with another damp paper towel. I have been able to hold the summer rolls in the refrigerator for a day by using the damp paper towels in a closed container. When I send these to work for my husband I wrap each roll in a piece of wax paper and place them in a larger resealable container.

I served this tonight with the Asian walnut dipping sauce I made yesterday. They were tasty and a different way to eat salad.

If my directions are not clear please let me know and I will make another summer roll and photograph the process and edit this post.

Unrelated Note:

I spoke too soon about the weather changing. When we checked the weather channel this morning they are calling for snow again today. Not much snow, just enough to make a gray day and a slushy mess. My reaction to this? Great, more snow, I can’t wait! Blah!

On a happier note, I did manage to stick to my menu for one day. This is a miracle at my house. I normally change my mind a dozen times before I settle on what to make for dinner. My husband is particularly shocked that I made what I had planned. In the interest of sticking to a menu plan for two days in a row, tonight I intend to make mushroom burgers. We will see if I can keep the streak going, if I do it will be the first time I have stayed on track (menu wise) for two days. Wish me luck! ;)

For now I need to cross a few things off my to do list. I have an idea of another juice that I want to make myself for lunch. I should have that posted not long after lunch. I hope you are all having a great day today.