Healthy and light summer rolls that are delicious for lunch or dinner. The sweet and spicy pineapple dip adds the perfect kick to it.
Hello everyone! Hope you are having a nice and sunny weekend. Here in Prague the weather finally got sunny and warm again, which means spending a lot of time outside. I have been walking a lot through the city lately, as I have so much free time now, and discovered some really nice places and corners that I have never been before. Yesterday. I went to the farmer’s market in the Dejvice quarter of Prague. I love farmer’s markets and I have to shamefully admit that is was my first time there since living here for several month! The market is great, lots and lots of local food, fresh fruits and vegetables and a ton of flowers. The market is also surrounded by lawns, so I just sat down and enjoyed the sun! This time, I went by myself, as it was rather spontaneously, and I realized that going with someone or a group is much more fun. But there will definitely be a next time! 😀
When the weather is warm I usually prefer colder dishes or at least meals that are not completely hot. I often just throw together salads or prepare sushi. Another dish that I recently tried are the summer rolls that I like to share with you today. I have seen them all over the Internet for a while and never tried to make them before. A local store had rice paper displayed on sale a few weeks ago, so that was my call to give it a try.
Preparing the summer rolls is fairly easy but it takes a few tries to get them rolled up in a nice shape (at least for me!) First you need to get your fillings ready. I used baby spinach, peppers, carrots and cucumber, but you can use any of your favorite veggies. I think that also tofu, cabbage or even cooked rice would make a nice filling.
For the dip, you just throw a cup of pineapple, a tbsp of coconut milk, a tbsp of lime juice and a pinch of chili powder into the food processor and process until well combined. Put the dip into a serving bowl and reserve some tablespoons for the rolls. If you don’t have any coconut milk on hand or don’t want to open up a new can, you could also use some shredded coconut instead.
Back to the rolls! Let the rice paper soak in water about half a minute until it’s completely soaked up and soft. Transfer the paper to a cutting board or your counter top. Place your fillings in the middle of the paper leaving enough room to fold in the sides. I first put a few spinach leaves, covered them with a bit of the pineapple dip and placed my remaining veggies on top. As the rice paper bends to some extent you can be generous here.
When all the filling is set, flip in the right and left sides first making sure it is tightly bound. Then take the bottom and fold it upward to hold the filling. As a last step roll the whole thing up away from you to form a nice and tight roll. It might take some attempts to get it right, but no worries here, you can do it! 🙂
Use a sharp knife to cut the rolls in half and arrange them on a plate. I feel like 5 to 6 rolls are a good serving for one person, but depending on how light or heavy your filling is you can also have more or less. Since I used basically only veggies, I had about 6 rolls in a serving which I felt was a good portion.
I think the summer rolls are also perfect for taking to work or school as you can prepare them the night before. No heating up required and you don’t even need utensils (strictly speaking!). They also make a perfect pick-nick food or on the go snack.
- For the dip:
- 1 cup pineapple
- 1 tbsp coconut milk
- 1 tbsp lime juice
- For the rolls:
- 5-6 rice papers per person
- baby spinach
- ½ red pepper
- ½ yellow pepper
- ¼ cucumber
- 1 carrot
- a few tbsps of the pineapple dip
- To make the dip place all the (dip) ingredients in the food processor or blender and pulse it a few times depending on how chunky or smooth you like the dip.
- To make the rolls get the fillings ready by cutting the peppers, cucumber and carrot into stripes. Eyeball the length depending on the size of your rice paper
- Fill a plate or bowl (large enough to hold the rice paper) with water and let the paper soak for about half a minute or until it is completely soaked and soft
- Transfer to your working space and put some of the spinach leaves in a layer in the middle, top with a little of the pineapple dip and the veggie strips (see picture)
- Fold in the right and left sides and make sure to pull it tightly (without breaking the rice paper!)
- Fold in the bottom and roll the whole thing upward away from you to close it tightly.
- Put the roll on a plate. You can cut the summer rolls in half of leave them as they are.
- Serve with the pineapple dip and enjoy!
Which veggies would you put into your summer rolls? What kind of dips are your favorites? Enjoy and have a nice weekend!