Summer Rolls

Our After School class made some delicious and refreshing Summer Rolls. Some of the vegetables in our ingredients list had just been planted in the school gardens.

  • Skills: Chopping, slicing, peeling, rolling
  • Observing: flavors, textures

6 servings (2 rolls each)


Ingredients

Filling

  • 3 carrots, peeled and sliced thinly or use the peeler to make ribbons
  • 3 collard greens leaves, strip leaves from stems, chiffonade (discard stems)
  • 3 small seedless cucumber, thinly sliced
  • ½ cup loosely packed mint leaves, chiffonade (sliced into ribbons)
  • ½ cup loosely packed cilantro leaves, chopped
  • 1 ½ cups sugar snap peas, stemmed strings pulled
  • 1 ½ cups red cabbage, finely sliced
  • 4 scallions,  chopped
  • 12 rice paper sheets
  • Olive oil for brushing exterior of rolls

Dipping Sauce

  • 1/2 cup tahini (sesame seed paste)
  • 2 cloves garlic, crushed
  • 1/2 jalapeno pepper, grated (remove seeds and interior veins for milder flavor)
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce or tamari (GF)
  • 1 teaspoon granulated sugar
  • 1 tablespoon sesame oil

Directions

  1. Peel and chop vegetables in thin short strips (the size easy to eat in a sandwich).
  2. To moisten the rice rolls: add about 1/4 inch of cool water to a baking tray.
  3. Place a rice paper sheet in the water to cover and hold it there for 5 seconds.
  4. Place the rice paper on a flat surface.
  5. Place about 1/2 handful of fresh vegetables in the center of the rice paper.
  6. Fold the sides of the rice paper around the filling and then fold the bottom flap over and roll the rest of the way.
  7. Combine all ingredients for the dipping sauce and blend in food processor.
  8. If the sauce seems too thick, add some water, a tablespoon at a time.
  9. To keep rolls from sticking to each other, brush a very small amount of neutral oil over them.

Nutrition

Coming soon


Carbon Impact

coming soon


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