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
- Peel and chop vegetables in thin short strips (the size easy to eat in a sandwich).
- To moisten the rice rolls: add about 1/4 inch of cool water to a baking tray.
- Place a rice paper sheet in the water to cover and hold it there for 5 seconds.
- Place the rice paper on a flat surface.
- Place about 1/2 handful of fresh vegetables in the center of the rice paper.
- Fold the sides of the rice paper around the filling and then fold the bottom flap over and roll the rest of the way.
- Combine all ingredients for the dipping sauce and blend in food processor.
- If the sauce seems too thick, add some water, a tablespoon at a time.
- 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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Categories: Appetizers & Snacks