2 tablespoons panella or palm sugar
2 tablespoon lime or lemon juice
2 tablespoons fish sauce
2 tablespoons water
2 Thai chilies, finely chopped
VEGETABLE SUMMER ROLLS
½ small red onion
1 cup coriander or mint, thick stems removed
3 cups mixed greens
6 x 22-cm rice paper rounds
- To make the dipping sauce, add the sugar, lime juice, fish sauce, and water to a small saucepan. Warm over medium heat just until the sugar has dissolved. Turn off the heat and add the chiles. Refrigerate until ready to use.
- To prepare the veggies, cut the ends off of the cucumber and then cut the cucumber in half (each half approximately 5 inches in length). Slice lengthwise and scoop out the seeds with a spoon. Julienne the cucumber.
- Trim the ends off of the carrots, cut to the same length as the cucumbers, and julienne. Thinly slice the red onions and avocados. Squeeze the lime juice over the avocados – this will not only add flavor, but prevent them from turning brown so quickly. Wash the cilantro and lettuce. Lay out all of the ingredients for assembly.
- Fill a large bowl with water (room temperature water is fine). Working with one at a time, fully submerge a rice paper round for a few seconds.* Lay the wrapper evenly on the work surface (a plate will work, but I've found a wooden cutting board works best). Start at the bottom ⅓ of the wrapper, lay out the avocado slices slightly overlapping them. Continue to layer the cucumber, carrots, and onions, ending with the coriander and lettuce (you want the ‘stiffer’ ingredients in the middle so they are less likely to puncture the delicate wrappers.) Be careful not to overfill the rolls.
- Begin rolling using your fingers to keep the ingredients together as you roll. Roll as tightly as you can without tearing the wrapper. After one full revolution, fold the sides to close the ends of the wrapper (like a burrito.) Continue to roll until the wrapper is completely sealed. Roll the remaining wrappers in this fashion.
- To present, slice the rolls in half and serve with the dipping sauce. Enjoy!
The rice paper round will still be quite stiff when you pull them out of the water – the residual water on the rice paper round will continue to soften the wrapper.
As you work on the rest of the rolls, be sure not to let the completed rolls touch – they could stick. If you store them for later consumption, I recommend wrapping them individually in plastic wrap. Rolls can be refrigerated and kept for several hours.