After five days in a row of having soup for dinner, we’re hit with another wave of heat, with a humidex over 40 degrees, and a promise of sunshine later this afternoon.
Pretty darn blissful, if you ask me.
Which, conveniently, is not unlike these.
So migrating away from soup–at least for the day–seems standard for the menu tonight, and a no-bake recipe is definitely in order.
Fresh Summer Rolls with Dipping Sauce
Fresh and light, rice paper wrappers can be filled with your favourite fresh ingredients and easy to adapt to your preferences and to the season. Using some local ingredients, such as beets, put a twist on the traditional types. I often add a spoonful of grated ginger to my sauce for a bit of extra zing.
Makes about 10 rolls
For the wraps:
20 small rice paper wraps
1 red bell pepper, thinly sliced
1/2 mid-ripe mango, thinly sliced
1/2 medium beet, peeled and thinly sliced
1/3 English cucumber, thinly sliced
1 small carrot, thinly sliced
4 green onions, thinly sliced
5 asparagus spears, sliced
For the sauce:
1/4 cup coconut aminos*, gluten-free soy sauce, or gluten-free tamari (I always interchange all three)
3 tablespoons rice vinegar (not seasoned; check ingredients to ensure it is gluten-free)
1/4 teaspoon red pepper flakes
1/2 green onion, chopped
Fill a shallow dish with hot water, and have all of your toppings ready to go.
Put two pieces of rice paper in the dish until they are pliable. Set one on a work surface, then top with the other just overlapping so they make a “8” shape. Put strips of the sliced filling ingredients horizontally about an inch from the end closest to you. Wrap the edge of the rice paper around the filling ingredients, then tightly roll it away from you while tucking in the edges. Set the roll aside, and continue with the rest of the paper and the ingredients.
To make the sauce, mix all ingredients together.
Before serving, slice the rolls in half with a sharp knife if desired. Serve cold.
*Use coconut aminos for the soy-free option.