Hey guys, I’ve got a super fun way for us to get our daily veggies to share!
So you know how last weekend I promised I’d have some healthier stuff soon? Well, I’m really hoping that these summer rolls fit the bill because, I’ve gotta tell you, all of these colors have me pretty excited over here. I adore photographing natural colors and I even tend to get a little carried away with it sometimes. These for example, I took about a trillion photos of them and they’ve definitely been one of the most fun recipes I’ve shot pics of recently. Talk about tasting the rainbow!
Speaking of last week, wow was it busy for me. I cooked for people other than my family almost everday. Maybe that’s why I’m sitting here enjoying a few moments with a relatively slow week ahead and sadly wondering who drank my coffee (Btw, does that happen to you too? I have a theory that the culprit is the same dude responsible for eating all the socks.). Well, at least I’m hoping for a slow and simple week and along with that I think I’ll attempt to actually keep this post short and sweet.
Okay, so these summer rolls are so easy to make and they are great for pretty much any time of day or occasion. Other than the egg that I put in mine, they are completely vegan and the egg is totally optional. If you are a vegan then feel free to skip it or replace it. Since it acts as the yellow in these you could use yellow bell peppers instead to complete your rainbow. Also, you could do avocado or, if it’s your thing, tofu (not gonna lie, bleh). In fact, all the fillings can be switched up with your favorite herbs and vegetables.
What you absolutely can’t skip is the sauce. It’s all about the sauce. Am I being vague here? The. sauce. is. Everything! How’s that? I could seriously drink that stuff (Okay, maybe that’s a bit of a gross exaggeration but it’s just so amazing!). You’ve got to try it.
The rice paper used to wrap these might be a little weird to you if you’ve never tried using it before. It kind of reminds me of spandex. Don’t worry if your first few come out a little on the ugly side either, you’ll get the hang of rolling them after a few tries. In all honesty the texture of the wrappers wasn’t that popular with a few of my family members. I must also confess that I may or may not have set up a date with a some of these and Frier Tuck (my deep frier). Yeah okay, it does kind of defeat the whole purpose of these being healthy when you start sizzling them in a vat of oil……..but come on, when you bite into one of them all hot and crispy you’ll probably forget all about that. I’m just saying, the option is there.
Let’s see, I think that covers all the important stuff that you need to know; these are yummy, healthy, vegan optional, and don’t skip the sauce. Yep, I think we’re good! Happy veggie munching!!!!
- 12 Thai rice paper spring roll wrappers
- 1 small red bell pepper, julienned
- 1 large carrot, julienned
- 1/6 large head red cabbage, thinly chopped
- 1 cup white mushrooms, thinly sliced
- 1 cup shredded lettuce leaves
- 1 small bunch fresh cilantro leaves, roughly chopped
- 1 small bunch fresh mint leaves, roughly chopped
- 1/4 cup thinly sliced pickled ginger
- 1 tablespoon oil
- 4 eggs, lightly beaten (optional, skip if vegan)
- 1/2 cup cold water
- 3 tablespoons cornstarch
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 2 tablespoons sesame seeds (plus more for topping)
- 1 tablespoon toasted sesame oil
- 2 tablespoons hoisin sauce (check label for vegan)
- 1/2 cup soy sauce (gluten free if necessary)
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons cup rice wine vinegar
- 1/2 cups brown sugar
- 1 tablespoon chili garlic paste
- 1/2 cup tahini (sesame seed paste)
- Wash and dry your veggies then slice and prep them according to the ingredient list so that everything is ready to fill your rolls.
- If adding eggs, heat 1 tablespoon of oil in a small skillet and pour in beaten eggs. Scramble as they cook then season with salt and pepper and remove from heat.
- Fill a pie tin (or wide, shallow bowl) with cool water and dip one rice paper at a time for a few seconds then lay on a clean towel and allow it to soften for just a moment. Now place on a cutting board or clean work surface and add a few pieces of each veggie, a few pieces of pickled ginger, a sprinkle of cilantro and mint, and a small amount of scrambled egg (again, only if using). Fold in the sides and gently roll the rice paper up around the veggies and gather them as tightly as you can to make secure rolls.
- Serve with the tahini orange dipping sauce or any sauce you'd like.
- Whisk cornstarch and water in a small bowl and set aside. Cook garlic, ginger, and sesame seeds with sesame oil in a small saucepan or wok over medium heat for 3 to 4 minutes until browned. Add the hoisin, soy sauce, orange juice and zest, vinegar, sugar, and chili garlic paste then bring to a boil over medium high heat, stirring often. Continue boiling until the sauce is just starting to thicken a little, about 10 minutes. Pour in water/cornstarch while stirring and stir until thick. Remove from heat and stir in the tahini until sauce is smooth. Pour into a bowl for serving and garnish the top with sesame seeds. You can serve the sauce hot or chill in fridge for a few hours and serve cold.