Monday, 5 September 2016

Last days of Summer Rice Rolls







Its been an amazing summer and today we are digging our heels in a bit trying to squeek out every last ray of sunshine and minute until Tuesday morning finds us all back to the busyness of work and school year routines.  

I'm calling this recipe the "...last days of summer rice rolls..."  It fits all the requirements of a summer meal: simple so as not to waste valuable time in the kitchen, filled with fresh, summer produce, healthy and satisfying, and requiring absolutely no cooking or heating up of your kitchen to prepare. 
These look and taste like summer.




Gather:

Rice paper wrappers
Sweet peppers
Green onion
Herbs and greens
Carrots
Cucumbers
Sugar snap peas
Leftover shredded meat, cubed tofu, shrimp
Avocado
Toasted sesame seeds
Chopped peanuts
Chili-garlic hot sauce
Hoisin sauce
Sweet chilli sauce
Warm water and a large shallow bowl or pie plate

Do it:

Cut your vegetables match-stick fashion and arrange on a large platter with your greens and herbs that everyone can help themselves to at the table. We also used nastursiums from the garden and fresh arugula; both of which give a peppery note to the rice roll.

Place any sauces you will be serving in small dipping bowls, along with any chopped nuts, seeds, or additional garnishes on the table with your platter.

Fill your bowl or pie plate with very warm water to soften your rice wraps.  Check this tutorial if you are new to preparing rice rolls.

Give everyone a large plate to prepare their individual rolls, assemble, and head back outside to soak up the last rays of summer.

The combinations for your rolls are truly endless.  Use whatever produce, proteins, and garnishes you have on hand.  A pinch of prepared thin glass noodles can further extend these rolls; seasoned ground pork works very well, and leftover curries, stir fries, or roast meats all work really well too.














No comments:

Post a Comment

Tell Me Something Good Today...