7 Summer Roll Recipes That Are Sure to Satisfy Any Craving ...

You should be eating lots of vegetables every day, but if you don’t really like them plain, this is a one of the best summer roll recipes that help you to fit them in your diet in a delicious way. You can even mix and match your favorites as subs for the ones called for in the recipe.

Ingredients:

3 tablespoons finely chopped onion
1 small garlic clove, minced
¾ teaspoon dried red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon tomato paste
¾ teaspoon sugar
1 ounce bean thread noodles
1 tablespoon seasoned rice vinegar
4 rice paper rounds
2 red-leaf lettuce leaves, rib removed and cut in half
¼ cup fresh mint leaves
¼ cup fresh basil leaves
½ cup thinly sliced Napa cabbage
¼ cup fresh cilantro leaves
1/3 cup coarsely shredded carrot

Directions:

To make the sauce, cook the onion, garlic and red pepper flakes in oil over moderate heat, about 4 minutes. Add the oil, water, peanut butter, hoisin sauce, tomato paste and sugar and simmer about 1 minute. To make the rolls, soak the noodles in hot water for 15 minutes, then drain. Toss with vinegar and salt to taste. Soak the rice paper rounds about 1 minute, then put on a plate. Place a piece of lettuce on each round, and spread it with ¼ of the sauce, the noodles and the mint, basil, cabbage, cilantro and carrot. Fold in the sides of the rice paper and roll the ingredients inside.

Epicurious: epicurious.com

If you love a summer roll packed with veggies, adding shrimp is only going to make it taste better. The shrimp makes the roll a bit more fancy and adds a pleasant flavor and texture you’ll love.

Ingredients:

2-inch piece of ginger, peeled and thinly sliced
2 lemons, halved and juiced
½ cup soy sauce
½ cup sugar
4 bay leaves
2 tablespoons chopped green onions
2 teaspoons chopped garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
32 medium shrimp, peeled and deveined
2 teaspoons spice blend
16 rice paper wrappers
2 cups shredded Napa cabbage
1 package enoki mushrooms
2 cups carrots, peeled and coarsely chopped
32 fresh mint leaves
32 sprigs fresh cilantro

Directions:

Combine 6 cups water with ginger, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large pot. Boil the water then toss the shrimp with the spice blend and add to the water. Cook for 2 minutes, remove from heat and leave the shrimp in the water for an additional 2 minutes. Remove the shrimp and cool. Cut the shrimp in half. Soak the rice paper in water until soft and pliable. On each paper, place 2 tablespoons cabbage, a few mushrooms, 2 tablespoons of carrot, 4 shrimp halves, 2 mint leaves and 2 cilantro sprigs. Fold in the edges of the rice paper and roll. Repeat with the remaining ingredients to make 16 rolls.

Food Network: foodnetwork.com!

If you’re more an American-flavored girl, these BLT summer rolls are the best choice for you. They combine the deliciousness of bacon with the lightness of the rice paper for a super yummy meal you’re going to love.

Ingredients:

4 rice paper rolls
2 cups packed shredded lettuce
1 large tomato, cut into ¼-inch thick slices
4 strips cooked bacon
¼ cup mayonnaise
Juice of ½ a lime
1 to 2 teaspoons Sriracha sauce
Salt to taste

Directions:

Mix the lime juice and chili sauce with the mayonnaise and add salt to taste. Soak each rice paper wrapper in warm water for about 10 seconds. Stack with lettuce, tomato and bacon. Spread with a couple of teaspoons of the mayonnaise mixture and roll each rice paper wrapper around the ingredients.

Inspired Taste: inspiredtaste.net

This is one of the most traditional ways to make summer rolls. The combination of ingredients is fresh and delicious and you’re going to love the way this summer roll recipe tastes.

Ingredients:
1 cup thinly sliced Bibb lettuce
½ cup bean sprouts
½ cup cooked bean threads
½ cup shredded carrot
¼ cup chopped green onions
¼ cup thinly sliced basil
¼ cup chopped mint
6 ounces cooked, peeled and de-veined shrimp, coarsely chopped
8 round sheets rice paper
1 tablespoon sugar
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili paste with garlic
1 teaspoon low-sodium soy sauce

Directions:

To prepare the rolls, combine the lettuce, beans sprouts, bean threads, carrot, green onions, basil, mint and shrimp. Soak the rice paper in warm water until soft. Place a 1/3 cup of the shrimp mixture on each, fold the sides in and roll. To make the sauce, whisk together the sugar, vinegar, lime juice, chili paste and soy sauce and serve with the summer rolls.

My Recipes: myrecipes.com

Not a fan of shrimp? Try this all vegetable version of the summer roll and you can still enjoy this yummy ethnic treat. This is also a great choice if you’re a vegetarian.

Ingredients:

4 ounces vermicelli noodles
1 avocado, thinly sliced
8 spring roll wrappers
Fresh chives, chopped
½ cup fresh basil leaves
1 medium carrot, cut into matchsticks
1 cucumber, cut into matchsticks

Directions:

Soak the noodles for 15 minutes, or until soft. Drain and rinse the noodles. Soak each rice wrapper for 20 seconds and fill it with 1/8 of the noodles, avocado, chives, basil, carrot and cucumber. Fold the sides in and roll tightly. Serve the rolls with peanut or hoisin dipping sauce.

Martha Stewart: yummly.com

Chicken isn’t a classic summer roll ingredient, but you won’t be sorry if you try it. The taste is great, but chicken is also filling and healthy, which means you can have a couple of summer rolls and call it a meal.

Ingredients:

¼ cup rice vinegar plus 1 to 2 tablespoons
1 tablespoon sugar
2 cups shredded, cooked chicken
1 medium carrot, shredded
12 rice paper wrappers
1/3 English cucumber, peeled and julienned
4 scallions, finely chopped
½ cup fresh mint leaves
12 Boston lettuce leaves
½ cup cooked brown or white rice
½ cup chunky peanut butter
2 tablespoons soy sauce
3 tablespoons water

Directions:

Combine ¼ cup vinegar with 2 teaspoons of sugar and stir until the sugar dissolves. Add the chicken and carrot, toss to combine and set aside. Soak the rice paper wrappers, then top each with a lettuce leaf, a 1/3 cup of the carrot mixture, 4 to 5 pieces of cucumber, scallions, a couple mint leaves and a scoop of rice. Fold in the sides and roll the ingredients inside the rice paper. In a small bowl, stir together the remaining vinegar, the peanut butter, soy sauce and water and serve for dipping with the rolls.
Food Network: foodnetwork.com

This recipe literally makes my mouth water. It looks and tastes super yummy and makes a wonderful dinner that you can easily have for lunch the next day too. It doesn’t get much better than that.

Ingredients:

1 large garlic clove, mashed
1 ½ tablespoons light brown sugar
1 teaspoon Thai green curry paste
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
¼ cup chopped cilantro
¼ cup chopped mint
1/3 cup mayonnaise
4 cups coleslaw mix
½ pound rare deli roast beef, thinly sliced and cut into ½-inch strips
24 rice paper wrappers

Directions:

Pound the garlic with the brown sugar and curry paste. Add the lime juice, fish sauce and 3 tablespoons of water, stirring to combine. Add half the cilantro and half the mint. Transfer 1 tablespoon of the mixture to a small bowl and mix with the mayonnaise. In another bowl, toss together the coleslaw mix with the roast beef and remaining cilantro and mint. Soak the rice paper wrappers and spread a teaspoon of the curry mayonnaise on each. Top it with about 3 tablespoons of the roast beef mixture, then roll tightly. Serve with the dipping sauce.

Yum Sugar: yumsugar.com

Do you prefer summer rolls or their fried counterparts? I thought the fried ones were my favorite, but now it’s a toss up. Which recipe will you try first?