If the past few weeks have taught us anything, it’s that the best meals in the dog days of summer come together quickly, without heating up the kitchen.
In late July and early August, the last thing you want to do is turn on the oven to prepare lunch or dinner. Rather, this is the time of year to eagerly embrace grilling recipes, or make dishes you can prepare ahead of time and serve cool or at room temperature.
Summer rolls are a terrific option for warm-weather cooking and dining, as they’re made from rice paper wrappers rolled around cold proteins, fresh herbs and a colorful array of crunchy vegetables. Picture a spring or egg roll, only with the ingredients served fresh in a translucent roll instead of hidden (and cooked) in deep-fried dough.
While all the slicing and dicing of ingredients can take a hot minute, they’re easy to make at home once you get the hang of wrapping and rolling with your fingers. Fun, even, especially if you get the kids to lend a hand.
Summer rolls are also incredibly versatile, with almost any protein, fruit or vegetable a tasty candidate for the filling. In fact, the flavor combinations are boundless; all you have to really decide is whether you want to go strictly vegetarian or work some magic with a lean protein such as shrimp, pork, or tofu. Add some chewy rice, cellophane noodles, soft lettuce leaves, or baby spinach for extra heft, and don’t be afraid to get creative with the dipping sauces.
The same with fresh herbs—any combo of whatever you’re growing at home or strikes your fancy at the farmers market—be it mint, basil or cilantro, will only enhance the roll’s flavor.
The Basics
Because summer rolls typically include several ingredients, preparation is essential. You'll want to have everything gathered, prepped and ready to go at a work station before you start rolling.
Cut your vegetables and fruit into thin slices, matchsticks or a fine dice. If the recipe includes rice noodles, make sure they’ve been properly soaked and drained. If you’re not using pre-cooked shrimp, go ahead and grill or boil it. Slice any cooked meats very thin. Separate herbs and lettuce into individual leaves or if you prefer, small, bite-sized pieces.
You'll also want a pie pan or large, shallow bowl filled with warm water at the ready for reconstituting the rice paper wrappers, along with a serving platter or parchment-covered tray for the finished rolls. The process goes very quickly once you start rolling, and the rolls themselves are very sticky, so you don’t want to be fumbling around looking for equipment.
It also helps to arrange the fillings in the order you‘ll be adding them, with the prettiest ingredients last so they’ll show through the wrapper.
