Summers rolls are particularly refreshing in the hot weather. One can make these with any fruits or vegetables desired.
INGREDIENTS
1/2 teaspoon sesame oil
1 cup red cabbage
1/4 cup frozen edamame
2 scallions
10-15 leaves of cilantro leaves
10 -12 cherry tomatoes
5 pieces round rice paper
1 clove garlic
1/2 teaspoon ginger
1/2 teaspoon lemon juice
1/2 teaspoon toasted sesame seeds
salt and pepper to taste
For Peanut Sauce
1/2 teaspoon lime juice
2 tablespoons peanut butter
1 fresh Thai red chilli or 1/2 teaspoon crushed Thai chilli
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon garlic and ginger paste
Salt
Step 1
In a medium heated pan, add sesame oil and sauté garlic and ginger for 2 minutes. Add thinly shredded red cabbage and sauté for 1 minute. Add salt, pepper and lime juice. Do not cover the cabbage it should be nice and crunchy. Let the mixture of cabbage cool.
Step 2
Take a large round pot and add warm water to soak the rice sheet until it’s soft. Add one rice sheet at a time. remove it from water, place it on the cutting board and with the soft muslin cloth remove the excess water as necessary.
Step 3
Place two cilantro leaves, sliced cherry tomatoes, red cabbage, edamame on the rice paper. Roll it tightly and cover it with the wet muslin cloth as you are making. This will help the rolls stay moist. Cut the rolls diagonal from the center into two pieces with a sharp knife before serving. Sprinkle toasted sesame seeds on the rolls.
Step 4
To make the peanut sauce, mix all the ingredients in the blender until you form a smooth paste. Add water as needed.