Kristie Streicher's Summer Rolls
Kristie's vibrant Summer Rolls are not just delicious but surprisingly easy to prepare, making them the perfect pairing to her Sun Tea. Using multi-colored Soy Wraps found in the Asian section from Whole Foods Market, you can customize them with your favorite vegetables or whatever's in season. In addition to being fun to make, these refreshing summer rolls are packed with nutrients that will make you glow.
Summer Rolls with Spicy Peanut Sauce
(adapted from Jellypin.com)
Spicy peanut sauce:
1/2 cup organic Hoisin juice of 1 lime (about 2 tablespoons) 2 teaspoons fish sauce 2 teaspoons finely chopped, grated or pureed ginger 1 tablespoon creamy raw peanut or almond butter 1 tablespoon rice vinegar 1-2 garlic cloves, finely chopped or grated (use a microplane zester) 2 tablespoons of Sriracha or chili flakes Whisk all ingredients together in a small bowl.
12 Soy Wrappers soy papers (Whole foods) or brown rice papers 1 large zucchini 1/2 cup of shelled edamame beans 1 large red or yellow bell pepper 1 package micro greens 1/2 of a small red cabbage 1 bunch each, assorted fresh herbs of your choice, washed (mint, basil, cilantro) 1 small head red cabbage, washed and dried 2 pieces of teriyaki tofu cut into thin strips (optional)
1. Prep vegetables and herbs:
2. Cut zucchini into long, fine strips with a julienne peeler for the fastest, easiest cutting, then cut the fine strips into pieces about 3″ long.
3. Cut the bell pepper into long, fine strips by hand with a sharp knife.
4. Finely shred the cabbage with a small handheld mandoline slicer, lager mandoline set to fine, or with a sharp knife.
5. Remove the leaves from herb stems. No need to chop them. Tear lettuce leave into small pieces.
6. Place all vegetables into small bowls.
To assemble the rolls:
If you're working with rice papers- fill a large bowl half way with warm water. Working on a cutting board or plate, dip one rice wrapper into the water briefly, just a few seconds. The wrapper will be a bit stiff at first and soften as you work. They get a little sticky. Just go with it and you will get the hang of it.
If you're working with soy wrappers- place the wrapper on a cutting board or plate. Starting at the end closest to you, lay a few herbs down in 1/3 of the wrapper, then top with a few strips of each vegetable. Don’t go all of the way to the edges as you will fold the sides in like a burrito. Start rolling the vegetables and wrap snugly until you get about half way, then fold in sides and continue rolling to complete a roll. Place the finished roll on a plate and cut in half.
Dip in sauce and enjoy!
Photography by: Emily Knecht