Sorry for the lack of posts recently – I’ve spent 16 hours on an airplane in the last couple of days, going from Paris to Vancouver and then from Vancouver to Waterloo. I’m currently in my room at Waterloo, about a 15-minute walk from the school. Unfortunately, my camera broke on the LAST day of my Paris trip (which explains the ugly I-Phone 4 photos!) and I won’t be getting my new one from Best Buy until Tuesday.
That means I’ll have to share some old photos today. With a new recipe!
Have you made summer rolls before? They are the perfect light dinner for a hot and sunny day. Unlike their deep-fried cousin, the SPRING roll, summer rolls are made with soaked rice paper. Loaded with vegetables and fresh flavours, you’re also going to freak out over the awesome texture… and the peanut sauce. The best part!
You’re going to start with some rice paper. I got this pack from Superstore. The sheets are firm and plastic-like before you soak them in warm water. Then, they’ll become soft and pliable. Here, I used seared shrimp, cucumbers, sauteed scallions, sliced avocado, fresh romaine lettuce, beets, sesame seeds, and Thai basil.
You can use any produce you’d like: I’ve compiled a list of some ideas for inspiration. 🙂
- Julienned carrots
- Julienned cucumber
- Julienned red pepper
- Grated beet
- Purple cabbage
- Cooked quinoa
- Green onion
- Roasted peanuts, chopped roughly
- Fresh lime juice
- Chili peppers (can add to dipping sauce)
- Romaine lettuce
- Cooked shrimp, halved lengthwise
- Tofu cut into strips, tossed with dipping sauce
- Sesame seeds
Rolling them up seems daunting, but it’s really quite simple. There should be instructions on the back of your rice paper package. It takes a little practice (my first one was a little loose), but becomes easier and fun once you’re on a roll. Get it? 😀
Bursting with crispy romaine lettuce, flavourful shrimp, creamy avocado, summer rolls are the epitome of a light and healthy dinner that fills you up without giving you a food baby. With the addition of flavour boosters like sesame seeds, a drizzle of sesame oil, Thai basil and scallions, they are nothing but bland. Then, there’s the creamy peanut sauce…
Which is obviously the best part! Here’s how to make it.
PS: I’ve posted the recipe before as a dip for steamed broccoli! This sauce is so versatile.
BEST EVER PEANUT SAUCE
- 2 tablespoons smooth natural peanut butter
- 1/2 clove garlic, minced (or pinch of garlic powder if you aren’t a garlic fan!)
- 1 teaspoon light brown sugar
- 1/2 teaspoon fish sauce
- 1/4 teaspoon soy sauce
- 1/4 tsp rice vinegar
- 1/4 teaspoon toasted sesame oil
- Fresh lemon or lime juice
- 1/8 teaspoon chile-garlic sauce (such as Sriracha), or to taste
- 1.3 to 1.5 oz coconut milk
- Place peanut butter in a mixing bowl.
- Whisk garlic, brown sugar, fish sauce, soy sauce, rice vinegar, and sesame oil into peanut butter, followed by lemon/lime juice and chile-garlic sauce.
- Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture.
- Whisk until smooth. Refrigerate and serve.
Hope you enjoy the recipe! Mom and I have lots more shopping to do to pick up some essentials for my room and the unit, like hangers, garbage bins, and drawer organizers. My room was completely bare yesterday, but it is now furnished but messy. 🙂 I’ll post photos as soon as I get my new camera, promise!
Have a delicious long weekend and cheers to a new school year!