”You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients”– Julia Child
Sometimes you just need to detox. Last weekend was chock full of baseball games, parties, and get togethers. Amid the laughter and catching up there was (much) beer, fried chicken tenders, french fries, chips and salsa, fried cheese curds, won-ton nachos, some really good garlic hummus, bagels, margaritas, and I don’t even remember what else. It was basically a giant three day carb fest. Needless to say when Monday rolled around I wasn’t feeling particularly revitalized.
I needed vegetables. Bad. I had some spring roll wrappers hanging out in the pantry so I decided to make myself a no-cook entree. Summer rolls are super easy to make and so incredibly healthy. The wrappers themselves are only about 30 calories each so you can definitely make these pretty low cal if you only fill them with veggies.
I personally prefer a more satisfying filling so I like to add some sort of noodle or tofu. Many summer rolls come standard with shrimp but I don’t often make recipes with shrimp as my husband is severely allergic to shellfish. #tragic
The first thing you want to do is start heating the water for your soba noodles. Prepare the noodles according to package directions and make sure they are cool by the time you are ready to assemble the rolls. The second and most important thing you want to do for summer rolls is prep your vegetables. You want to make sure all of your ingredients are prepped before you start working with the spring roll wrappers. You can julienne your vegetables by hand but I prefer to use my mandolin slicer. It literally takes half the time to prep the cabbage, carrot, and bell pepper.
No need to do anything with the cilantro besides remove the leaves from the stems. The avocado should be removed from its peel and cut into quarter inch slices. By the time you’re finished prepping the veggies the soba noodles should be done cooking and you are ready to assemble!
To make the summer roll briefly soak a wrapper on hot water (5-10 seconds, it will continue to soften after you remove it from the water) and place it flat on a damp tea towel or plastic cutting board. It is less likely to stick to cloth and plastic. Layer soba noodles, cabbage, carrot, yellow bell pepper, cilantro leaves, and a slice of avocado on the third of the wrapper closest to you (careful not to overfill!). Carefully gather the bottom of the wrapper and roll over the fillings, tuck in the sides as you keep on rolling, similar to a burrito. Lay the completed roll seam down on another surface. Repeat until you run out of filling or wrappers. This recipe should make 10-12 summer rolls.
When you have finished the rolls start on the sauce. This sauce couldn’t be easier – simply add all of the ingredients to a small bowl and whisk to combine. If you like a more homogeneous sauce you can use a food processor or immersion blender.
This recipe is great for party appetizers or entrees, or even work lunches since it keeps very well in the fridge for a few days.
Summer rolls are incredibly easy to make and very flexible. You can use whatever vegetables you happen to have lying around. These are super refreshing and great as an appetizer, snack, or entree.
- 10-12 spring roll wrappers
- 1/3 package soba noodles (about 3 oz dry)
- 1 cup red cabbage, shredded
- 1 large carrot, shredded
- 1/2 cup yellow bell pepper, shredded
- 1/3 cup cilantro leaves
- 1/2 avocado, 1/4 inch slices
- 2 tablespoon soy sauce
- 2 tablespoon lime juice (about 1/2 of a lime)
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 cloves garlic, minced I prefer to use a garlic press
- 2 tablespoon rice vinegar
- 1 tspteaspoon brown sugar
- 1 tablespoon ginger, grated
This post was partially inspired by Feed Me Phoebe.
Make It Yourself:
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