When we do our Brass Lotus workshops, one of the favorite dishes we prepare as a group is Summer Rolls, also called Fresh Rolls. It is fun to work as a group and it also is a great way to learn that working with rice paper is not as daunting as you would expect. Rolling Summer Rolls is also a cool way to make your own appetizer during parties.
6 large Portobello mushrooms, grilled and sliced thin (optional)
Tofu, marinated, grilled or baked and sliced into thin strips
Any combination of the following:
Chopped Nappa Cabbage
Prepare your veggies. Grill or roast the mushrooms and/or tofu and slice very thinly. Make sure all of the lettuce, greens and herbs are trimmed, cleaned, well drained, chopped if necessary and ready to use.
Making the rolls:
Begin by dipping one sheet of Rice Paper in warm water. Rice Paper only needs a quick dip in warm water to soften. Do not “soak” the rice paper for too long because it will get too soft and be impossible to work with. Start with a large bowl of warm water, about bath water temperature. Rotate the rice paper in the bowl of water or quickly immerse it in the bowl for about 2 seconds. It may still feel a bit stiff but will soften as you work.
Lay the rice paper on a cutting board and s tart assembling your ingredients. On the end closest to you and about ½’ in lay a piece of romaine. Now lay the other filling ingredients on top of the lettuce – DO NOT OVER STUFF! Slowly roll the rice paper and filling away from you and tuck the filling toward you and roll as you go. After one complete rotation, fold the ends in and continue rolling the rest of the way.
Serve with Soy Ginger Dipping Sauce or Sweet Chili Sauce
Best when served fresh. To store wrap individually in Saran Wrap.
SOY GINGER DIPPING SAUCE
2 T organic sugar
¼ cup soy sauce, tamari or Bragg Liquid Aminos™
¾ cup water
2 tsp cornstarch mixed with 2 tsp water
1 T fresh lime juice
2 tsp fresh grated ginger root
1 clove garlic, minced (1 tsp)
2 T chopped green onions (optional)
Combine the sugar, soy sauce, and water in a small saucepan. Bring to a boil. Stir in the cornstarch/water paste. Reduce heat to a simmer and add the garlic, ginger, lime juice and green onions. Continue to simmer, stirring frequently, for about 2 minutes to blend the flavors. Chill until ready to serve.