Summer Rolls
This is summer, rolled up and spiced with memory. The mango matters. So does the crunch.
Summer Rolls
Summer rolls are quiet food—with a history that isn’t. They carry freshness, memory, and the calm after surviving.
Ingredients
For the noodles
- Water (for boiling)
- Sea salt (to taste)
- 3 oz rice noodles
For the wraps
- 12 large rice paper wrapper
- 2 cups spinach
- 1 carrot (julienned)
- 1/2 cucumber (julienned)
- 1 medium-sized red bell pepper (thinly sliced)
- 1/2 mango (thinly sliced)
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce(optional)
- 1 teaspoon brown sugar(optional)
- 1/4 cup fresh cilantro
- A few slices of pickled ginger
- Furikake seasoning or Sesame seeds
For the sauce
- 1/2 cup peanut butter
- 1 tsp maple syrup
- 3 tbsp lime juice
- 1 to 2 tbsp tamari or soy sauce (to taste)
- 1 tbsp sriracha or other hot sauce
- 1 tsp curry powder
- 2 tbsp – 1/4 cup water (to desired thickness)
How The Alchemy Happens
The Noodles
Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Rinse in cold water. Using kitchen scissors, cut noodles into random lengths.
Mix noodles with rice vinegar, fish sauce and sugar if using. Set aside.
To Assemble
Set up your assembly station. A bowl of warm water to dip the rice paper wrapper in, the vegetables, mango, cilantro, pickled ginger and furikake.
Place a sheet of rice paper in the bowl of warm water until just softened; lift sheet place on a towel. Sprinkle furikake or sesame seeds on the wrapper, place spinach, rice noodles, then the rest of the vegetables horizontally. Add a small slice of pickled ginger then sprinkle with cilantro. Fold corner facing you up over filling, fold the sides in, then roll sheet to cover the filling. Set aside. Continue rolling the rest of the rice paper and filling.
The Sauce
Whisk all of the ingredients of the sauce together. Add more water to thin out for the consistence that you desire.
Cooking is not a mystery. It’s just a misplaced memory.