Grated or julienned or finely sliced carrots, radish, cucumber
Blanched tender vegetables such as asparagus, green beans, snow peas
baby bok choy sliced lengthwise
Sliced raw mushrooms
Green onion, bell pepper, sluced lengthwise
Cilantro and/or thai basil (any basil will do)
Avocado slices
Bean sprouts
If you desire a protein like shredded cooked chicken., cooked shrimp, spicy tofu, thinly sliced pork
Instructions
Prepare a variety of greens and vegetables as above. To
blanch beans, peas, or asparagus place vegetable in boiling
water for 2 To 3 minutes, then drain and cover with cold water
to halt cooking so vegetable is tender crisp.
Work on a large plate moistened with water. Have another
large plate to place finished summer rolls on. Dip wrapper in
hot water for three seconds and lay it flat on plate. Place herb
such as cilantro and basil across the middle of the wrapper.
Add protein if you want. Top with vegetable, shredded greens,
onion, carrots, other vegetables as desired.
Fold bottom of wrapper up over filling, then sides, then fold
down the top to make a tight wrap. Make as many rolls as will
be needed. They are best served fresh, but can be stored for
24 hours if promptly wrapped in plastic wrap to keep wrapper
moist.
Cut in half diagonally and serve with peanut sauce for dipping.
Best eaten by hand.
Serving
Suggestions
With peanut sauce for dipping for a light lunch or appetizer (recipe for peanut sauce under sauces)
Originally Submitted
3/12/2016
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