I love summer rolls … probably just as much as you love Summer. There’s something about that chewy rice paper, the crunch of crisp lettuce or bean sprouts, the fresh pop of basil, mint, or cilantro — all wrapped up and snuggled around your protein of choice. The layer of flavors is only matched or arguably outdone but the perfectly paired peanut sauce: salty, nutty, crunchy, a hint of spice, sweet.
And the best part of these pockets of perfection, these rolls of surprise, is that you can reiterate them each and every way, mix and match, making magic out of what might seem so monotonous as a rolled up rice paper contraption, which actually becomes somewhat of a thrill, for me — sometimes daily!
If these are on the menu, I’ve ordered them. And if I’ve visited a town — I’ve found them on whatever menu offers them. When I lived in New York, I made it a point to discover ever offering below 12th Street, Chinatown mostly. Hands down, homemade always tastes better — which is my opinion of everything.
Like my recent smoothie substack, finding joy in nuance particularly when it comes to feeding yourself healthy — should not sacrifice flavor or fun. Living delicious means embracing it all — balance, flavor, texture. Salty, sweet, fatty, nutritious. Extraordinary can be your everyday. Life moves fast, so let’s slow down, get intentional, and savor it. Summer rolls are typically served cold, but I love a rendition with a warm (air fried or roasted) fish. Ruby red trout, salmon, miso glazed sea bass. Makes it feel less like a snack and more like a meal. The world is yours, pick your players, roll em up, and dip …
OK - so, here is the jam: Pick a protein — Add your layers — Make it interesting. I’ve provided suggestions below, but trust your taste and make your own!
TIPS: lightly dip the rice paper, and put on a flat (non-sticky surface). They take a minute to get soft, and then start layering. Fold the sides in and then roll them up. Messy is sexy. Don’t worry if the rolls are wonky. The sauce will slap. And regardless of “form,” the taste will speak for itself.
RICE PAPER - gluten free, low calorie, see info above. I prefer white rice over brown rice rolls. Mini ones are nice if you’re doing snack size.
PROTEIN — Shrimp, tofu, air fried fish (2 oz portions in each roll, air fried 7 minutes), shredded chicken (make your own or buy rotisserie), sardines (must like these otherwise can be fishy), canned mackerel is fatty and yummy, lump crab, tuna, lobster, steak, pork, seitan.
VEGGIES *as the main event — These are delicious vegan (with or without tofu). Cooked veggies work beautifully. Try roasted cauliflower, broccoli, sweet potato, zucchini, asparagus, beets .. Raw— cucumber, red/yellow peppers, sprouts.
LAYERS - atop the rice paper, I like to add a seaweed sheet for extra flavor and texture, you can also add romaine lettuce leaves, for a sturdier roll.
TEXTURE - bean sprouts (fresh or canned is fine), avocado, water chestnuts, baby corn, rice noodles.
GREENS - crunchy iceberg lettuce, arugula is nice for a bite, I love fresh watercress, baby spinach, romaine, anything green.
CRUNCH - crispy shallots, fried onions (can find these in salad aisle and asian specialty aisle in grocery), chopped peanuts, gomasaio sesame seed mix, potato sticks or chips, leftover rice crisped in the airfryer or oven, fried garlic, jalepeno, chili crunch, very thinly sliced red onion for a bite.
HERBS - fresh, only. Game changing: Mint leaves, basil, cilantro, thai basil, chives.
be SAUCY
Peanut
Creamy: peanut butter or PB2 (*add water)
Acidic: rice vinegar or lime/lemon
Spicy: sriracha or gochujang
Salty: coconut aminos or low-sodium soy
Sweet: honey
Fat: sesame oil
Optional: I like to add a tsp of dijon for extra creaminess or a tsp of honey mustard for something sweet. I sometimes add a drop of ponzu, too for extra acidity. Whisk it all together—thin with water if needed.
Hold the peanut, just a Vinaigrette.
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 bird's eye chilli, finely sliced
Whisk sugar into lime juice. Add fish sauce, garlic, chili.
Hoison sauce on the side for extra salty sweet.
Siri, blast Freak Nasty’s “when I dip you dip we dip.” Here’s another fun video with more of a step by step, too.
These are yours. Mix and match. Roll, dip, dunk, taste, touch, play. Food, like life, should be sensory. If it’s boring, that’s on you — Make magic. Start today! If you come up with something yummy, send it my way with pictures, please. I love a visual. Enjoy, x Olivia
If you missed my recent post about faith, freedom & desire, read it here.
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