Summer Rolls With Spicy Dipping Sauce

Summer rolls with spicy dipping sauce.

I fell in love with spring rolls years ago on a trip to Vietnam; they pack a bounty of flavor in every bite. Sometimes called salad rolls, spring rolls are served at room temperature – never fried – with a dipping sauce.

Here, I’ve given spring rolls a little twist by using buckwheat soba noodles in place of traditional rice noodles, and adding cashews for extra crunch. Paired with a spicy, zesty Thai-inspired dipping sauce, these summer rolls are perfect for picnics and backyard cookouts.

Summer Rolls with Spicy Dipping Sauce

Serves | 10 |

Spicy Dipping Sauce

  • ½ cup fish sauce
  • ½ cup fresh lime juice
  • ½ cup superfine sugar
  • 1 Tbsp sambal oelek
  • 5 cloves garlic, minced

Summer Rolls

  • 10 8-inch round rice-paper wrappers
  • 1 red bell pepper, deseeded and thinly sliced
  • 1 carrot, peeled, halved and thinly sliced
  • 1 beet, peeled and grated
  • 1 cucumber, peeled, halved and thinly sliced
  • 1 avocado, halved and thinly sliced
  • 1 cup fresh cilantro leaves
  • 1 cup fresh Thai basil leaves
  • 1 cup fresh mint leaves
  • 8 oz buckwheat soba noodles, cooked
  • ½ cup salted cashews, chopped
  • 1 Tbsp black sesame seeds

| Preparation – Spicy Dipping Sauce | In a small bowl, mix all ingredients together until sugar has dissolved. Set aside.

| Preparation – Summer Rolls | Fill a large baking dish with warm water, dip a rice wrapper into water and completely submerge for 30 seconds. Transfer wrapper to a clean, flat work surface and stack a few slices each of bell pepper, carrot, beet, cucumber, avocado, cilantro, Thai basil and mint on the bottom ¹⁄₃ of wrapper. Top with a small handful of cooked soba noodles and a sprinkle of nuts and black sesame seeds.

Fold bottom of wrapper over filling and roll once to form a cylinder. Fold in both sides of the cylinder tightly to seal roll. Continue folding over until roll resembles a burrito shape. Repeat until all rice-paper wrappers and filling ingredients have been used. Cut rolls in halves or thirds, and serve with dipping sauce. Cover with a damp paper towel if not serving immediately.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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