summer rolls

My deadline for posting summer rolls passed last fall, but the opportunity rolled back around just yesterday. Didn’t see that coming! At least so soon…

It’s summertime! Proof: I’m roasting here at my desk, even though the a/c is grumbling just a room away. I just turned some gorgeous red and gold tomatoes into gazpacho, and I’m about to decimate some basil for pesto.

Now I just need to hit up a pool, tube down a river, visit the farmer’s market, drink some basil beer, and perhaps visit a friend who owns a grill; only then will my summer check-list be completed.

Enjoy, fellow Northern Hemisphere-ers!

close-up of summer rolls

fillings reading for summer rolls

summer rolls being assembled on a silpat

filling layered on the rice paper wrapper

halved summer rolls and dippin' sauce

These don’t make very good leftovers, as the wrappers get very soft and tear easily. If you want to store them, spray your plate or other vessel with non-stick coating before placing the rolls on it, and make sure the rolls aren’t touching.

Also, don’t roll out of bed and stumble bleary-eyed to the kitchen to grab a leftover roll. Your mother-in-common-law might come downstairs to find you standing over the sink, glaring at the delicious fillings that are slipping through your fingers, tumbling out of the rice paper wrapper that’s disintegrating before your very eyes, and mistake you for a grumpy riser.


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Summer Rolls (from mitten machen)

the ultimate dipping sauce recipe can be found here.

8 round rice paper wrappers

8 ounces extra-firm marinated tofu, cut into 8 thin, flat strips (I always make some extra dipping sauce, and marinate it in that)

2 ounces leftover rice, or rice noodles, cooked according to package instructions

1/2 a mango, cut into thin strips

1/2 a cup bean sprouts

16 thai basil leaves

24 mint leaves

16 sprigs cilantro

minced jalapeno, to taste

1 cup shredded cabbage or lettuce

1/2 a cucumber, peeled and cut into matchsticks

1 carrot, shredded

2 large scallions, minced

any other veggies you want, chopped (like broccoli!)




A large silpat makes a good surface for assembling the rolls on, since the wrapper won’t stick to it. Divide each of your ingredients into 8 portions on a large cutting board.

Fill a large skillet or bowl with hot water. It should be pretty warm, but not so hot that you can’t dip your hands in. Submerge a rice paper wrapper in the water for 5-10 seconds; it won’t look pliable when you pull it out, but it will be by the time you get it to the silpat.

Lay flat and layer on it: rice, tofu, veggies, mango, and herbs. Fold the bottom of the wrapper firmly over the filling, fold in both sides, then roll it toward the open end to seal. Don’t roll too tight, or the paper will tear.

When you’re ready to eat, cut them in half, pour in a little dipping sauce, and devour.




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