No matter what the weather is doing outside, these summer rolls can bring you back to the carefree days of summer. FOTG contributor Emily Hlavac Green shares this recipe along with her determination to resist the changing the seasons and stay in the summer state of mind.
Even though the days are getting shorter and the leaves are beginning to show signs of turning, I’m in denial; as far as I’m concerned it’s still okay for lake swimming, shorts-wearing and ice cream eating.
Summer rolls are my go-to when I feel like making something fresh and healthy to share around that doesn’t require cooking or loads of dishes. You can fill them with whatever vegetables and/or meats you like – some great additions are chicken, shrimp, lettuce, hoisin, radish, avocado, vermicelli noodles, mint, and cilantro. The satay sauce is perfect for camping; we just popped all the ingredients into what was left of the Almond Butter in the jar and took that camping with us.
Summer Spring Rolls with Almond Butter Satay
- Rice paper wraps, about 12-16 medium sized
- ¼ cup sesame seeds
- ¼ cup peanuts, almonds or cashews
- 1 large carrot
- 1 mango
- ⅓ small red cabbage
- 1 small cucumber
- Pickled Ginger
- 2 cloves garlic, chopped finely
- Put all Satay ingredients into a jar and mix or shake to combine. Add a little water to desired sauce consistency. This will last in a jar in the fridge for a few days so you can make a batch and take what you need!
AT CAMP or AT HOME
- Lightly toast sesame seeds and nuts in a small pan over the campfire until starting to brown, remove quickly and let cool.
- Chop carrots and cucumber into matchsticks, and thinly slice mango and red cabbage.
- Soak rice wraps one at a time in lukewarm water until starting to soften, remove and lay on chopping board. Top with a couple of slices of each ingredient and a sprinkle of seeds, nuts, and pickled ginger. Fold in edges one at a time, rolling as you go to keep it tight. Pour satay sauce into a small bowl and use to dip your summer rolls into!
Nutrition (Per Serving)