Summer Solstice Rolls
Summer solstice is just around the corner and we think these summer rolls are a perfect way to welcome the new season. This recipe is extremely versatile, so feel free to use any fresh, colorful summer veggies and herbs you happen to have on hand. Our weekly sale from June 10th – 16th features a handful of the ingredients listed, making this one easy on the budget, too! If you don’t plan to serve the rolls right away, try rolling them in plastic wrap until you’re ready to eat. This will prevent the rolls from becoming soggy or sticking together. Other key tips are to avoid over-moistening the wrappers and avoid over-filling. Your first few are bound to be a bit clunky, but you’ll get the hang of it quickly.
Prepare the noodles according to package directions. Saute the shrimp in a bit of butter or oil until they’re just beginning to turn pink, then chop them into thirds. Prepare all of the vegetables by chopping them into long, thin matchsticks. Whisk together a dressing with rice vinegar, sugar, and sesame oil. Fill a shallow dish with warm water and submerge one of the spring roll wrappers in the warm water until softened but still slightly stiff, about 2-3 seconds. It will continue to soften as you fill it with ingredients. Lay the slightly softened wrapper on your work surface and lay a small pile of vegetables, herbs, noodles, and a few pieces of shrimp on top of the wrapper, being careful not to overfill. Spoon a bit of the dressing onto the filling. Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom. Repeat until you have 10-12 rolls. Slice each roll in half and serve with peanut dipping sauce.