Summer rolls are a healthy, colorful and very tasty appetizer or main dish. Have fun with them and allow everyone around the table to choose their favorite ingredients and then roll their own.
Prep Time40 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Keyword: rolls, thai dipping sauce, wraps
Calories: 1587kcal
Ingredients
1medium kohlrabi*
1medium carrot
1sweet red or yellow pepper
¼head small red cabbagechopped
2cupsleafy greens, (the darker the better)
5green onionschopped
½cupfresh cilantro leaves
1/2cupcashews
4ozvermicelli rice noodles1 block
16rice wrappers
Instructions
Wash, peel and cut kohlrabi, carrots and red peppers into equal sized matchsticks. Arrange on platter along with red cabbage, leafy greens, green onions, cilantro and cashews.
To cook vermicelli noodles, bring large pot of water to boil. Remove from heat and add noodles. Let stand for 3-4 minutes until al dente. Remove noodles from water, rinse well in cold water, drain thoroughly and set aside.
Fill a shallow bowl big enough to fit a rice wrapper with lukewarm (room temperature) water.
Dip one wrapper into water until it is pliable but not too soft or flimsy, 8 to 10 seconds only. It will be easier to handle when it is slightly al dente and will continue to soften as you work it. Remove from water, shaking excess water from wrapper. Place on dry cutting board or large plate.
Center lettuce strip on top of wrapper about 1 inch (2.5 cm) from the top leaving 1 inch (2.5 cm) on each side. The lettuce helps protect the wrapper from being pierced by the other vegetables. Top with a small layer of vermicelli, 2-4 kohlrabi sticks, 2-4 carrot sticks, 2-4 red pepper sticks, a bit of red cabbage, several cashews and a sprinkle of green onions and cilantro. Avoid overfilling the wrapper as it will be more difficult to roll.
Bring top edge of wrapper tightly up and over the filling, pushing filling in with fingers. Roll slightly forward to completely cover filling.
Fold sides to the middle of the roll. Continue to roll tightly until finished. Place on plate and cover with damp cloth while rolling others.
Serve with your favorite dipping sauce.
Notes
If making ahead, lay rolls in a single layer leaving space between each roll to prevent them from sticking to each other. Cover with plastic wrap or damp towels and store in refrigerator for several hours. For best results make the same day as you plan to eat them, as the rice wrapper will toughen and become quite chewy. Other filling ideas include: chicken, avocado, cucumber, mango, shrimp, pork, mint, thai basil, cabbage, mushrooms, ginger, garlic, etc.*If you don't have access to kohlrabi, try broccoli or cauliflower stems, jicama or radishes.