Summer Rolls with Quick-Pickled Vegetables

Summer rolls are a versatile way to use up leftover vegetables and protein.

Summer rolls–spring rolls’ unfried cousin–are a simple, flexible means of using up leftovers. Here I used leftover pork loin cut into strips, but cooked chicken, shrimp or other meats also work–or skip it altogether for a vegetarian meal. (Look for another way to use up leftover meat next week!)

You’ll need round rice paper wrappers for this recipe–look for a round package in the Asian section of your grocery store, like this:

Look for rice paper wrappers in the Asian section of the grocery store.

And don’t be put off the rolling part of this recipe. You don’t have to be a Chipotle employee to get it right! The wrapper sticks to itself once damp and seals tightly, which actually makes assembly pretty easy.

You can fill your summer rolls with whatever vegetables and herbs are handy. I recommend trying out the pickled vegetables though–they add a sweet and sour taste plus a nice crunch.

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Summer Rolls with Quick-Pickled Vegetables

Yield: 6 rolls

Calories per serving: 571

Fat per serving: 2 g

Carbs per serving: 93 g

Protein per serving: 40 g

Summer Rolls with Quick-Pickled Vegetables

Summer rolls are a versatile way to use up leftover vegetables and protein.

Ingredients

    For the pickled vegetables:
  • 2 tbsp rice vinegar
  • 1/8 tsp fish sauce
  • 1 tsp sugar
  • ¾ cup julienned vegetables, such as cucumber, carrot and bell pepper
    For the dipping sauce:
  • 2 tbsp low-sodium soy sauce
  • ½ tsp sugar
  • ¼ tsp chili paste
  • 1 tbsp chopped scallion, green part only
    For the rolls:
  • 6 rice paper wrappers
  • Hot water
  • 12 basil leaves
  • 4 oz cooked meat (chicken*, pork and shrimp all work well), optional
  • Pickled vegetables

Instructions

  1. Make the pickled vegetables: Combine the rice vinegar, fish sauce and sugar and stir until the sugar dissolves. Place the vegetables in a small container and pour the liquid over top. Cover and refrigerate at least 1 hour, up to 4 days.
  2. Make the dipping sauce: Combine all sauce ingredients in a small bowl and set aside.
  3. Make the summer rolls: Assemble the ingredients and the equipment. Fill a 9-inch cake pan with hot water. Dampen a paper towel and spread it on a cutting board. Prepare a plate for the finished rolls with two more dampened paper towels.
  4. Dip a rice paper wrapper in the hot water and soak until pliable. Spread the wrapper on top of the paper towel on the cutting board.
  5. Place two basil leaves about an inch from the inside of the edge of the wrapper nearest you. You can tear the basil leaves if they don’t lay flat.
  6. Put some of the meat and vegetables on top of the basil leaves.
  7. Pull the edge of the rice paper wrapper nearest you up over the filling. Fold in the sides, and roll it up.
  8. Place the finished roll on top of a damp paper towel on the plate. Cover the roll with the other paper towel.
  9. Repeat until all the ingredients are used. You can refrigerate the rolls for several hours, or serve right away with the dipping sauce.
  10. Share this:

*Nutrition facts calculated with 4 oz cooked chicken breast.

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