Call em “Spring Rolls”, call em “Summer Rolls”..
Fact is: they’re the perfect all year round! They’re great for lunch or as a snack, depending on how many you have. Don’t be surprised- they will fill you up super quick!
Some (including me) find them a little tricky to roll and so here you see the result of my very first try! These may not be exactly nice, but delicious. 😛
The ingredients (aka fillings) can vary. Just make sure you prep, cut and lay out everything in advance so when it’s time to roll you have everything at hand and can focus on the rolling-technique and on your hands staying with the paper. Whether you stick with the ingredients of this recipe right here or you substitute one or the other- it’s guaranteed that they will come out delicious. And the peanut sauce is made to compliment anything.
In case you don’t like peanuts so much, you are free to switch it up and have a “chili-soy-sauce” dip with it. How does that sound?
Other Ingredients could be:
Try soaking your glass noodles in beet root juice for a few minutes to add a pop of color. And how about a sweet version of Summer Rolls, filled with sliced strawberries, mangos and mint leafs? Hmm.. So many delicious options- we have to stop right here and now focus on the technique…
Tips & Tricks for the “making of”:
◊ Soak every rice paper separate from the other to prevent them from sticking together.
◊ Lay rice paper on a damp kitchen towel to keep it moist and flexible.
◊ Make sure you have all ingredients prepped and laid out in front of you for easy access.
◊ For rolling-instructions see the picture below↓
Now, get your hands clean, your cutting board ready and create a fun and healthy meal! You can easily store them in an airtight container in the fridge for up to 3 days.
Here are the rice papers that I’ve used: