A few years ago, one of my favourite blogger’s Nupur posted these lovely summer rolls and I was smitten. I hunted high and low inHyderabad for thai rice paper and found them finally. I zealously stock them and guard them. I love making these rolls not just because they look pretty, but are versatile. They are great with fresh vegetable crudités packed into them with sauces, cooked filling such as mushroom, spinach or peppers or even to use as potsticker skins. Either way you choose to use them, they will be a delight. They are also a great addition to a summer party menu. They make for a kid friendly snack what with all the alluring colours. Check out nupur’s post for detailed step by step instructions on how to roll them. you can add as many or as less fillings as you like…add taste and texture layers for variety.
Summer Rolls (makes 12)
Rice paper rolls (12)
Cucumber – ½ a medium one, peeled and sliced into slim sticks
Purple cabbage / lettuce – sliced fine
Red and yellow capsicum/ pepper – ¼ of each, sliced into sticks
Basil leaves or any other fresh herb like cilantro, mint, etc– ¼ cup
Carrot – ½ a medium one, peeled and sliced into slim sticks
For the dipping sauce
Peanut butter – 1 tablespoon
Hot chilli sauce – 1 tablespoon
Honey or sugar – ½ teaspoon
Hot water – 1 tablespoon
Whisk all of the above together to get a light dipping sauce. Serve with the rolls
In a deep plate, add 1 cup warm water. The rice paper rolls will be soaked in this, so ensure it is wide and deep enough.
- Chop all the vegetables into matchstick shape and keep ready.
- Dip the rice paper roll into the warm water and leave it for 10-15 seconds. With a light hand, lift up and lay it flat on a clean tea towel.
- Add the vegetables in a layer in the middle of the rice paper. Add the greens and fold over a part of the bottom to cover the vegetables. Take the right and left parts of the roll and fold over to look like an envelope or a pouch. Roll the rest of the rice paper to look like a spring roll and the vegetables are sealed in.
- Continue till all the rice papers are used up. Serve cold with a dipping sauce