Summer Salad Rolls
This is a beautiful, healthy, fresh and fun dish for any day of the week both for lunch and dinner. What I love about it is that there is no recipe per se. You can mix and match your own as long as you know how to roll, which I am here for. For dipping, I have created a dipping with seasonal fruits, a crunch from peanuts and my Thaimee sweet chili sauce. It’s simply out of this world.
The Rolls
Summer roll wrapper (rice wrapper)
Lettuce of choice such as romaine, Boston Bibbs
Vermicelli noodles, optional
Edible flowers, optional
Herbs such as mint or Thai basil
Cucumber
Carrots
Purple cabbage
Protein of choice such as shrimp, tofu or avocado
Sweet Chili Sauce
Make about 1 cup
1/2 cup Thaimee sweet chili sauce or other sweet chili sauce
1/2 strawberries, or other summer fruits such as peaches, blueberries or cucumber, chopped into a small dice
1-2 tablespoons toasted peanut, crushed (if allergic to peanuts, you can use other not or omit it)
Step 1: make the rolls
To make this easier, I have made a short clip for you. Follow my steps and practice. You will be more than fine.
Step 2: make the dipping
In a small mixing bowl, mix Thaimee sweet chili sauce and seasonal fruits. Transfer to a serving dipping sauce cup. Sprinkle with nuts.
Notes:
For the rolls, you can mix and match anything you like. You can make it completely vegan or add on shrimp or crab.
Just like anything in life, practice makes perfect. If the first couple of rolls do not come out as you wish, it’s ok. Keep practicing. I guarantee, it will get better.
You can serve the rolls as a whole or cut into bites. The tighter your rolls are the better when cut.
It’s best to serve the roll fresh. The rice wrapper /skin can get dry easily. If you want to prep this ahead of time, wrap it one more time with plastic wrap before serving.