The Summer Roll Challenge
I have always enjoyed a spring roll, and the traditional egg roll, but the other day some one asked that I make a summer roll. OK I've seen them at sushi bars, on the menu at some restaurants but did I really know what I was getting into? It turns out, I did. After some research, I learned a few tricks about making a summer roll.
The Rice Paper
The most important part of the summer roll is the rice paper and how one re-hydrates it. If you follow the instructions on the package, you could end up with a sticky round mess.
After trial and error, I discovered a few of things.
1. Use warm water.
2. Only do one at a time.
3. Completely submerge and keep the rice paper moving for 10 seconds.
4. Let drip dry for a few seconds
5. Use a plastic cutting board, wood tends to stick to the paper
6. Cover immediately after rolling to prevent evaporation
These points left me with a workable rice paper, and a very nice end product.
You can put what ever fresh ingredients you like in the summer roll. I used the following:
Shredded Purple Cabbage
Shrimp cut lengthwise in half
Fresh Basil torn in to smaller pieces
For my peanut dipping sauce
1/4 cup crunchy peanut butter
1 tablespoon Hoisin Sauce
2 teaspoons of low sodium soy sauce
1 teaspoon Tai sweet chili sauce
2 tablespoons of warm water to thin to dipping sauce consistency
Easy to make packed with freshness and flavor, a Summer Roll can be a healthy snack, lunch or even dinner.