Homemade Wintery Summer Rolls with Sesame and Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here’s how I make them.
for the rolls
10 spring roll rice paper wrappers (can find in most of the groceries stores)
2-3 small colourful peeled and julienned carrots
1/2 cucumber, julienned
1/2 of a large red pepper, julienned
1/3 cup fennel, chopped
1 cup cooked rice noodles
a handful fresh mint leaves
for the peanut and sesame dipping
1/4 cup creamy peanut butter (without palm oil)
1 tbs sesame butter
2 tsp soy sauce
1 clove garlic, mashed
1-2 tbs warm water, or as needed
1 tbs agave syrup (or choice of sweetener)
1. Make the rice noodle filling
Add the noodles to boiling salted water and after, then turn off the heat, and let them sit for about 10 minutes.
Drain the noodles, put them in a bowl, and toss with the sesame oil and a pinch of salt.
2. Prepare the veggies
Veggies like cucumber, carrot, and peppers should be thinly sliced/julienned.
Cut all the vegetables into 4-5 cm long thin strips.
3. Prepare the rice paper wrappers
Pour lukewarm water into a large bowl. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Remove from the water and place flat on a wet towel.
Put filling in the center of the wrapper
Fill the center of the softened wrapper first by laying about 3 to 4 herb leaves down the center. Then lay down about 1 to 2 tablespoons of noodles. Then, add 1/8 of the veggie mixture. Add 2 to 3 mint leaves.
4. Roll up the summer rolls
To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the center and continue rolling the filled wrapper until it’s closed.
5. Cut in half with a sharp knife and serve with Peanut and Sesame dipping sauce!
Tip: The taste of kumquats and figs is extremely matching with fresh spring rolls.