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Something New: Julienne Summer Rolls
Alison Wu
By Alison Wu
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Spring is the start of prime farmer’s market season all over the states. For me that means an abundance of fresh, local produce and gathering with friends and family to share in the beautiful bounty of nature! One of my favorite dishes to make for groups are these beautiful summer rolls.  Rice paper rolls are a super versatile, finger-food friendly way to incorporate healthy foods to BBQs and picnics. They’re also one of the easiest recipes to make if you have the right tool: a julienne peeler.

Julienne peelers are the low-maintenance cousin to spiralizers that leave you with beautiful piles of ribboned produce — be it cucumber, zucchini, sweet potato, or carrot. Basically any and all solid fruit or vegetables can be julienned, magically turning said fruit or vegetable into entire meals. You can julienne produce as a base for hearty salads, use them to make gluten free, fiber heavy noodles and add a satisfying crunch to wraps or stir fries. The best part: no oven necessary.

 

For these summer wraps I grabbed whatever looked tasty at the market, and I encourage you to do the same! Mix and match your greens, herbs, fruits and vegetable for whatever is in season in your area.  

Market Fresh Summer Rolls
(recipe name)
Serves
12 Rolls
Prep Time
Cook Time
Ingredients

Wraps

  • ½ package black rice noodles
  • ½ package vermicelli noodles
  • 4 tablespoons coconut oil, divided
  • ½ cucumber, julienned
  • 1 large carrot, julienned
  • 1 watermelon radish, thinly sliced
  • 1 avocado, thinly sliced
  • 1 ripe mango, vertically sliced
  • 1/2 cup fresh basil leaves, loosely packed
  • 1/2 cup fresh mint leaves, loosely packed
  • ½ cup cilantro leaves with tender stems, packed
  • 12 small red cabbage leaves
  • 12 (8′-9′) rice paper rounds
  • Edible flowers and sesame seeds, for serving

 

Dipping Sauce

  • ⅓ cup Brandless tahini
  • 3 tablespoons lime juice
  • 1 teaspoon ginger, grated on a microplane
  • ¼ teaspoon toasted sesame oil
  • 1 teaspoon Brandless ground turmeric
  • 1 teaspoon coconut aminos

 

Alternative Ingredient Pairing Suggestions

  • Bell peppers, basil, cilantro, scallions, cucumber, mango, mint
  • Strawberry, basil, mint, pistachios, edible flowers  
  • Raddish, avocado, microgreens, strawberry, cucumber
  • Black rice noodles, mango, basil, orange slices, toasted almond
  • Cabbage, carrots, basil, cilantro, black rice noodles
  • Cucumber, avocado, cilantro, lettuce, lime, coconut
Instructions
  1. Cook black rice noodles and vermicelli according to package directions. Keeping separate, toss each in 2 tablespoons of coconut oil.
  2. Fill a medium bowl or pie pan with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable, about 30 seconds. Transfer to a work surface.
  3. Arrange edible flowers or watermelon radishes across center of each round and top with a few leaves of each herb then add cucumber, carrot and mango.
  4. Arrange a small handful of vermicelli or black rice noodles over. Place 1 cabbage or lettuce leaf over, torn or folded to fit.
  5. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat with remaining rounds.
  6. For the dipping sauce: combine all ingredients into a small bowl plus ¼ cup of water and whisk until thoroughly incorporated.
😋 From the Tasty Kitchen of Alison Wu
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