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Summer Rolls
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Brief Description
You don't just have to make them in the summer! Make these with some super simple dumpling dipping sauce (another one of my recipes). You can add whatever fillings you want, depending on what kinds of vegetables and proteins you have on hand. I always make enough so that I have leftovers and store all of the fillings in separate containers- once the proteins and the rice noodles are already cooked, they're so easy to assemble!
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Main Ingredient
Rice paper, rice noodles
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Category: Main Dish
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Tags:
Quick & Easy Seasonal Vegetarian Gluten-Free Dairy-Free Make-Ahead Low-Fat No-Cook Low-Cholesterol Vegan
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Notes:
Not all rice papers are GF- check the ingredients to make sure they are if that's something you're sensitive to. If you hate cilantro, sub the cilantro in this recipe for Thai basil or just leave it out. I usually make these with sliced, skin-on, bone-in chicken breast. Two bone-in breasts will make more than enough for this recipe. Rub the skin with olive oil and season simply (I use regular season salt), then roast in a baking dish covered with foil at 375 degrees for about 40 minutes.
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Posted By: cmueller5
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Posted On: Jan 31, 2018
Number of Servings:
Ingredients:
- 16 - Sheets rice paper rounds
- 1 - 8 oz. package rice noodles
- 2 cups - Chicken, shrimp, or tofu cooked
- 2 cups - Carrots coarsely shredded (I like the pre-shredded kind that comes in a bag at the store)
- 2 cups - Lettuce or greens shredded
- 1/2 cups - Cilantro leaves
- 1/2 cups - Mint leaves
- 16 - Sheets rice paper rounds
- 1 - 8 oz. package rice noodles
- 2 cups - Chicken, shrimp, or tofu cooked
- 2 cups - Carrots coarsely shredded (I like the pre-shredded kind that comes in a bag at the store)
- 2 cups - Lettuce or greens shredded
- 1/2 cups - Cilantro leaves
- 1/2 cups - Mint leaves
Directions:
Cook rice noodles according to package directions. Drain and rinse with cold water.
Prep your fillings and place a paper towel onto a wooden cutting board or work surface. Fill a shallow baking dish or wide bowl with tap water. Place a damp paper towel onto a serving dish or plate for your completed summer rolls.
Soak a piece of rice paper in the water for a few seconds, then transfer carefully to your work surface. Arrange a very small handful of rice noodles on the bottom half of the rice paper, allowing an approximately 1" border around the edge of the paper. Follow by adding a small amount of your protein, shredded carrots and shredded lettuce. Add a few cilantro and mint leaves along the edge of the rice noodles. Carefully roll the rice paper from the bottom around the fillings, fold in the sides, and then continue rolling. Transfer your completed summer roll to your serving dish or plate. It may take a few rolls to get the hang of it- but they taste the same no matter what they look like! Serve with your favorite dipping sauce.
Repeat for as many summer rolls as you would like. Store leftover ingredients in separate containers for an easy lunch or dinner. Leftover prepared summer rolls can be stored in a container covered by a damp paper towel. However, I recommend only preparing as many rolls as you plan on consuming that day, and keeping the rest of the rice paper dry until the next time you prepare the rolls.
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