Just after posting that it hit me. Are you talking about summer rolls - similar to spring rolls? Asian food? Good gravy, I pictured some yummy BREAD concoction!

What do you put in your summer rolls?

Hi Tina!
Summer rolls are the unfried version of eggrolls but made with rice paper. Sort of a salad in a rice paper wrap with some protein: shrimp, meatballs, etc.

There are many variations and I look at recipes, look at Tyler Florence's one, but usually wing it.

Typically I use fresh basil, grated carrot, sliced red pepper, green onion and garlic sauteed shrimp.
It is a knack rolling the but eventually you catch on.

Traditionally they are served with dipping sauce but some modern versions call for thick saucy stuff inside.

If I have a plate of these in the refrigerator all the time I am a happy camper. Filling but low in calories and healthy.

Bumblebeez, your recipe sounds delicious! My DH would love it if I whipped up a batch of those for breakfast!

We call them "Spring Rolls," & that's what they're presented as on the Vietnamese menus around here. Whatever you call them, they are so refreshing to eat when it's hot. The Vietnamese place we frequent serves them with a sweet peanut sauce that has finely chopped peanuts. With or without sauce, they're so yummy!

Thanks Bumble. I've never caught on to spring rolls. And I don't eat shrimp. LOL I would probably like them with chicken - depending on the sauce.

Thanks for the explanation!

tina

Those sound fantastic, Bumble! I never thought of that. Might even get DH to eat breakfast if I made those. Could be too hard for me and I hate cooking, but these sound be worth a try! Thanks!

I hope you all like them as much as I do! Dh loves them too.

They have been a good way to use up lots of fresh basil. I do love pesto but it's a high calorie item that I don't eat often and I can use a lot when making summer rolls.

I looked at wiki's definition of summer roll and it is complicated.
I find American chefs (when looking for recipes) call the unfried "fresh spring roll", summer rolls, if that helps.

I do use rice noodles too, which I forgot to mention, those give heft to the roll.

I had the hardest time finding rice paper wrappers locally and eventually had to make a trip to the big city (an hour one way) to find them at Whole Foods.

Bumblebeez... made "summer rolls" for lunch Sunday! We ate them at the restaurant Saturday, & the ones made at home the next day were just as good, if I may so myself. They're super easy to make & tasted great!

Used Thai basil, steamed shrimp (steamed by the guy at the seafood counter) a variety of baby lettuces (arugula, etc.) rice noodles, rice wrappers. Used leftover peanut dipping sauce from the Vietnamese place.

You're right..rolling them up is the hard part. That is, if you want them to look pretty...that requires some practice. I just got them together well enough so they could be eaten!

You got me thinking about doing this, so I wanted you to know your idea was implemented & both dh & I really enjoyed them. These will become a more regular item on our home menu. Thanks!

Oh, I'm so glad you tried them! Mine are looking prettier with all the practice but still can be too loose and floppy. I'm out of rice paper right now and need to make a trip to the big city soon! Such a great hot weather food.

I make fresh spring rolls (what we usually call them in the NW) all the time and have for years. I've taught lots of people to make them and one thing that we do is make sure the rounds aren't too wet so the edges will stick together- I use white flour sack dish towels to put the rounds on to drain and dab the water off them. The other thing that works when you are first learning is to wrap as well as you can then use a second round to contain it all. If you make pretty fat rolls you won't even notice there are two. One Asian restaurant I know wraps all the veggies in the first roll than puts 2 shrimp, split lengthwise in the middle of the second round and when it is wrapped up the shrimp show thru. Some restaurants here also put fresh bean sprouts in theirs -adds a nice crunch.

I didn't read the recipe that you are referring to, but be sure to use fresh mint, too. I also put cilantro in mine. I bought a julienne peeler (it's like a large vegetable peeler, but makes perfect thin strips of carrots and cukes). It really makes spring rolls very easy. If I am making for a crowd, I use a mandoline.

The man at the local Asian market where I buy supplies told me the secret is to dip the wraps in hot water. You have to move quickly but I do find it makes it easier than using warm water.

Sounds good, Olychick! Thanks for more tips. I wondered about dabbing off the water! You're smart to use dish towels...paper towels would just cling & stick like crazy I'm sure. Using two wrappers...that would definitely be more sturdy! I used lukewarm water, so next time will try hot.

I forgot, I also used cilantro...love the stuff! Bean sprouts, & thinly sliced carrot & cucumber also sound good. You can really be creative & have fun with recipes for these.

Do you use a sauce? I love the Vietnamese peanut dipping sauce topped with chopped peanuts. I'll make my own though next time...this particular restaurant's is too sweet, imo.

Bumblebeez, my Asian market is ten minutes away from my house & the Vietnamese restaurant is right next door to them. If you have a P.O. Box, you could e-mail it to me & I could mail you wrappers! I'd be more than happy to! I'll just send them to Ms. B.B.Z./P.O. Box,---, Happytown, WonderfulState.

If you don't want to share such details, I understand. Besides, you probably would enjoy that trip into the big city!

Be careful with those uncooked sprouts.

Here is a link that might be useful: The Poster Plant of Health Food Can Pack Disease Risks

Eeeek! Thanks, Natal...will skip the sprouts.

I don't use them either. I have a great vegetarian (some use chicken broth, this uses veggie broth) peanut sauce recipe...let me know if you want it. I also sprinkle chopped peanuts in my rolls.

Yes! Please post your sauce recipe when you have a chance, Olychick! Thanks. Just bought a little Martha Stewart Nut Chopper gadget so I'm ready! Suppose I could put the little guys in a zip lock & tap them with a hammer, but this little thing was so cute!

That's so nice of you Stinky! but I do like the trip to the big city once in awhile!

If you want to avoid sprouts but still get that crunch you could use julienned jicama.

Here is the recipe...this is not an authentic Asian style peanut sauce...definitely the white chick version - but it's delicious. Also good on the leftover rice noodles with the extra veggies you've chopped stirred in.

Sherrie's Peanut Sauce
1/2 c natural peanut butter, crunchy or smooth is fine. I use unsalted. The amount of broth you'll need to use will depend on how moist/runny your peanut butter is. Mine is fresh ground at the co-op, so is really, really thick.
3 tbl tamari or soy sauce
1 tbl honey
1 tbl grated fresh ginger
2 or 3 cloves garlic
1/2 c fresh cilantro leaves, packed.
3 green onions, whites and greens
Hot sauce to taste. I use the Asian red chile sauce, maybe a tablespoon, or you can use red pepper flakes or a little Tabasco, or hot chile oil.
1 c vegetable broth or enough to make a good dipping sauce (sometimes I use some coconut milk in addition or to replace some of the broth. You can use chicken broth, too, but I usually make vegetarian rolls).
I chop the cilantro and onion in the Cuisinart, then set it aside. Process the rest of ingredients until smooth. then stir in cilantro and onion without further chopping. Taste and adjust; all these are approximate measurements, so make it how you like it to taste.

Thanks Olychick! Sorry I didn't find this sooner...have been kind of preoccupied!

This recipe sounds out of this world good! Can't wait to try it. I don't have a food processor, but think my DH can whip it all into shape! I'm sure that peanut butter is a formidable ingredient to mix in by hand, but we'll give it our best shot. Yum!

SG- you could use a blender to make the sauce and just chop the cilantro and gr. onion by hand. I don't chop anything by hand if I can help it. :-)