Spring rolls are the perfect summer dish, because of the variety of fruits, veggies on the market, that you can use in your recipe.
I have never made the spring rolls before. It is the completely new thing for me, and at the beginning I wasn’t sure if I could make it.
I always see a lot of different recipes of spring rolls, but always step away. It looked so complicated for me.
Finally last weekend I made spring rolls for lunch.
The main ingredient for this dish is rice paper. I got mine at Whole Foods, but you can buy it on Amazon.com.
Rice paper might be round or square shape. I picked the square one, because it is easier to fold it. For the people who has never made the spring rolls before: the original rice paper is hard and you have to make it soft for folding it into the rolls.
The secret is the warm water. Working one roll to completion at a time, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!) Remove and place on a wet board to work.
For the filling you can really use any vegetables and greens: avocados, microgreens, carrots, cabbage, cucumber, lettuce, basil, spinach, watercress, and other ingredients like: shrimp, peaches, apricots.
This time I went with: grilled peaches, red cabbage, carrots and cilantro pesto.
Grilled Peaches Spring Rolls with the Cilantro Pesto.
2 ripe peaches
8 sheets of rice paper
1 cup chopped red cabbage
1/2 cup grated carrots
Grill the peaches on the grill or a grill pan on both sides. Let them cool for 15 minutes.
I already mentioned how to work with the rice sheets. Working one roll to completion at a time, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!).
Remove and place on a wet board. Spread the pesto across one side of the wrapper, then top with cabbage, carrots, and two sections of peach.
Fold the end up over the filling, then the sides in, then roll across to seal. Repeat until all of the wrappers are filled.
1 bunch fresh cilantro (2 cups loosely packed)
½ cup almonds
juice of 1 lime
1″ section of fresh ginger, chopped
3 garlic cloves
¼ cup loosely packed mint leaves
5 drops of stevia or 1tsp sugar
½ tsp sea salt
¼-1/2 cup olive oil
The original recipe says to serve the rolls with the spicy peanut sauce, but honestly, it is not necessary because the pesto and the filling make the perfect combinations of flavors and the rolls taste delicious by themselves. If you still like do dip it in the sauce, go with it.
I guess this dish is becoming one of the favorite at our table now, and I will definetely make it again.
You can serve it as appetizer or a light summer lunch dish.