Good Ole’ Summertime Summer Rolls

Whether you call them Fresh Rolls or Summer Rolls or Thai Salad Rolls – these are a fresh and fabulous treat, especially good in summer because they are cool, light and fresh. And, they are so, so easy to make!

My take on summer roll recipe calls for lightly marinated julienne veggies and some fresh veggies, too.

And, don’t be afraid of those rice paper wrappers. You can buy them in some grocery stores now, and you can always buy them at any Asian mart. All you do is dip them in warm water for about 10 seconds and then lay them on your cutting board and proceed as if you were rolling a small burrito.

You could use either a peanut sauce recipe or a traditional thai dipping sauce recipe, either is yummy. My sauce here is on the hot and spicy side, with a touch of sweetness.


1 red bell pepper, seeds and pulp removed
2 medium zucchini
3 carrots, peeled

1/4 cup rice vinegar
1 tablespoon grated ginger
2 garlic cloves, pressed
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

2 cups thinly sliced bok choy (or cabbage)
1/2 cup diced cilantro

12 dried rice paper wrappers

Cut the bell pepper, zucchini and carrots into matchsticks. Blanch, steam or microwave these veggies until they are slightly softened and crisp-tender. Plunge into cold water.

Mix together the rice vinegar, ginger, garlic, sugar, salt and pepper. Place this liquid in a large zip lock bag with matchstick veggies. Marinate 4 to 8 hours in refrigerator. Drain but do not rinse these matchstick veggies and mix with bok choy and cilantro.

Dip one sheet of rice paper wrapper into warm water for about 10 seconds and then lay flat on a cutting board. (Wrapper will continue to soften.)

Place 1/2 cup of veggie mixture on top and roll up as you would a burrito (fold sides over top of filling and then roll from side closest to you). Serve immediately with a dipping sauce.


1 serrano pepper, thinly sliced
1 clove garlic, pressed
1 tablespoon grated ginger
2/3 cup hot water
3 tablespoons sugar
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon soy sauce
1 teaspoon sesame oil

Stir all ingredients together and let stand about 20 minutes. Strain and serve.

— posted by Donna


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