Summer Rolls

SLO Farmers Co-op No Comments
Summer Rolls

Makes: About 18 rolls, depending on the size of the wrapper | Total Time: 1 hour

Hold onto the fresh flavors of summer with these Summer Rolls. Fill as many rolls as you’d like. The leftover wrappers will store well in a ziploc in your pantry.

INGREDIENTS

For the pork:

  • 1 lb ground pork
  • 1 tablespoon ginger, grated
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 clove garlic, minced

For the spring rolls:

  • 1 package spring roll rice paper wrappers
  • 1 package vermicelli noodles
  • A few leaves of lettuce, torn or cut into thin ribbons
  • A few leaves of red or green cabbage, cut into very thin ribbons
  • 1 cucumber, julienned or very thinly sliced
  • 1 carrot, ribboned with a peeler
  • Handful of fresh herbs like basil, cilantro, Thai basil, or mint

For the dipping sauce:

  • ½ cup peanut butter
  • 1 tablespoon rice vinegar
  • 1 teaspoon lemon or lime juice
  • 1 tablespoon tamari
  • 2 to 4 tablespoons water (whatever is needed to reach the consistency you want)
  • 1 tablespoon honey or maple syrup
  • ½ tablespoon ginger, grated
  • 1 clove garlic, minced

DIRECTIONS

  1. Cook the pork in a large skillet over medium heat. Once it’s cooked all the way through add in ginger, garlic, salt, and pepper and continue to cook for a one or two additional minutes to incorporate the flavors. Allow to cool.
  2. Follow the directions on the package to cook the vermicelli noodles. Drain and set aside.
  3. Prepare all the ingredients. Set up a “summer roll wrapping station” that has each ingredient easily accessible.
  4. Once you’re ready to start making your rolls, follow the directions on the package to prepare the rice paper wrappers for filling. Do one at a time.
  5. Place the spring roll wrapper flat on a plate or cutting board. Lay the noodles and ground pork horizontally along the center. Add lettuce, cabbage, cucumber, carrot, and herbs.
  6. Fold the sides of the wrapper inward, then fold the bottom and roll upward. (Note: This technique has worked well for smaller sized wrappers, but you can try out a different way to see what works for you! It can be a learning curve to figure out how to wrap the spring rolls. If you’re having trouble try using less volume of filling.)
  7. Prepare the dipping sauce. Combine . Whisk together or mix in a blender or food processor.
  8. Chill before serving, if desired. Serve with dipping sauce and enjoy.

*Note: You may have pork, noodles, and veggies leftover. Toss these with more sauce for a deconstructed summer roll salad!