Recipe for Delicious yet Nutritious Summer Rolls

IMG_0450Rolling rollsAdding proteinIMG_0457


This is a wonderfully delicious and healthy hors d’oeuvre. With spring and summer on their way in, summer rolls are even more inviting as people have a tendency to eat lighter meals.


32 medium shrimp (pre cooked)

16 large round rice paper wrappers (8 inch in dia);few extra in case of breakage

1/2 (medium) cucumber cut in long sticks 5 scallions/green onions, trimmed, cut into 4 inch long pieces and sliced lengthwise into thin strips

2 cups packed fresh cilantro or mint (or both)

Approx 20 leaves Bibb lettuce, cut crosswise into 1 inch wide strips

6–1/2 oz think dried rice noodles

1 Lg. carrot cut into thin strips; approx 4 inches long

1 cup drained pineapple chunks (optional)

Cook the noodles in a rolling boil of water over high heat. Remove pan from heat and let stand for 8-10 minutes, gentle lifting and stirring the noodles as they soften and to keep them from clumping. Drain in colander and rinse with cold water to stop cooking process. Season to taste with Rice vinegar, salt and light sesame oil. Set aside.

Key for simplifying the task of making these rolls is in the organization of your work area. Arrange a skillet (for hot water to soften rice wrappers in) as well as noodles, scallions, cucumbers, carrots, cilantro/mint, shrimp and pineapple around cutting sheets/boards before you. Place platter for finished rolls nearby. I keep an electric tea kettle full of hot water, in case my water for softening the rice wrappers gets cool and needs more heat.

Once ready and organized, take out a rice wrapper and place in skillet with approx 1/2 to 3/4 inch hot water. As wrapper becomes more translucent and is soft to touch, take out (letting excess water drip off) using 2 hands (to help avoid folding on itself) and lay on plastic cutting sheet-spreading out flat. Take 1/4 cup rice noodles and lay on bottom 1/3 of wrapper. Working away from you, add rows of your carrots, onions, herbs, lettuce, cucumbers (careful to not overfill) and then roll wrapper tightly over all; stopping at 2/3 mark and turning/tucking ends in. At that point when secure, tuck your protein  ie. shrimp) then complete rolling and securing ends. Place finished roll on platter, taking precaution to not let rolls touch as they will stick to each other. Continue on until finished with all rolls. BEST when eaten fresh as wrapper will harden and become chewy.


1/4 C drained canned pineapple chunks plus 1/4 cup of juice

1/4 C soy  sauce

1/4 fresh lime juice

3 Tbl gran. sugar

2 Tbl coarsely chopped cilantro

1 Tbl coarsely chopped garlic

2 Tsp toasted sesame oil

1/4 tsp chile-garlic sauce (available at asian groceries)

Combine all ingredients and blend until smooth. Serve at room temperature in individual dipping bowls or refrigerate covered for 2-3 days.




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