Summer Rolls
Winter food is good stuff.
I am actually quite passionate about soup.
Nothing says “comfort” to me like a tray of roasted root veggies.
Lasagna’s cozy.
Despite all that, summer makes my belly purr with content. I love the freshness and lightness of summer food. Salads and grilled fish, yogurt and berries, simple sandwiches.
And Summer Rolls.
I gathered all the veg from the fridge, grilled some tofu, wet the rice wrappers, whisked a few sauces and out came a fresh and flavorful meal.
In the roll
- thin stripes of cucumber and carrot
- alfalfa sprouts
- lots of mint
- butter-crunch lettuce
- grilled tofu marinated in sesame oil and soy sauce
Rice paper can be purchased at an Asian grocery and many urban grocery stores.
Peanut Dipping Sauce
- natural salted chunky peanut butter
- soy sauce
- rice vinegar
- honey
- chili flakes
- hot water
Put a few spoonfuls of peanut butter into a bowl, add a few shakes of vinegar and soy sauce, a teaspoon or two of honey, a pinch of chili flakes, and a few tablespoons of water. Whisk until smooth. Taste. Adjust flavor/consistency to suit your fancy.
Miso-Chili Dipping Sauce
- 3 tablespoons miso
- 2 tablespoons hot pepper jelly
- rice vinegar
- hot water
Whisk all ingredients together in a bowl, adjust water to reach desired consistency.
Serve with Summer Rolls and beverage of choice.
