Main Dishes


Summer Rolls (V, GF)

Yes, I am aware that it is fall, but I am going to share this recipe for summer rolls anyway because I’ve recently discovered that my apartment is located above the boiler room in our little complex. The temperature outside: 42 degrees; the temperature inside: 78 degrees. So you can only imagine what this is like. It very much means if one is going to prepare dinner, that dinner should not involve the oven and very likely should not involve the stove. Unless of course you’re using the stove as extra food-piling space when your work surface is covered in artfully-messy-process-shot-food-styling mess (my roommates love me, can you imagine why they wouldn’t? Whatever, I make them a lot of cookies, it can’t be that bad.) Of course, I don’t always do that. Because I’m a professional and do not currently have funfetti frosting permanently embedded in my phone case after an unfortunate dropping incident. But that’s another story for another post. So, anyway. This post is about summer rolls. In November. Which leads me to question whether I should I start titling the food I make according to season? Did I make autumn rolls? I feel like for something to be an “autumn roll” it would have to have squash or pumpkin or sweet potatoes in it. THOSE are fall vegetables. Maybe next time. I’m keeping this post short and sweet so I can get back to making my current dinner: a hybrid between this and this. I’ll share it here sometime if it comes out well!

Roll (makes one)

1 large rice paper roll

1/4 avocado

1/4 small cucumber

1/2 red pepper

1/2 green pepper

1/2 carrot

small handful arugula

2 mint leaves


juice from 1/2 lime

1 tsp dijon mustard

2 tbsp sesame oil

1 tsp rice vinegar

1/2 tsp soy sauce

1/2 tsp honey (or desired sweetener)

Slice all veggies super thin and set aside. Dampen a sheet of rice paper sheet (specific instructions may vary according to brand) and lay flat on a work surface. Lay the arugula and mint leaves on the paper, then arrange the veggies over the leaves in a neat line. Roll the sides of the paper towards the center, then starting from the bottom, simply roll the paper up! See this super helpful photo tutorial if you’re having trouble, it was a life saver for me! For the dressing, simply whisk all ingredients together. Slice the roll in half and dip in dressing! Ps- there will probably be extra dressing; I recommend saving it for a salad tomorrow. Or get more veggies and make lots of summer rolls!


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