Sarasota's Vegetable Summer Spring Rolls Recipe

"This is a pretty basic summer wrap recipe; but, it is just one I really enjoy. I love this because, it is all vegetables; however, you could easily add shrimp, chicken, or pork if you wanted. I just like to keep these very light. They make a great lunch, dinner, or appetizer. I like a peanut sauce; but, there are many different sauces that would go equally as well with these. Also, one thing I have learned - I suggest you take the time to shred or cut up the vegetables. It makes a tight and neat roll; and, much easier to eat. Unfortunately, I find that these are not something that hold up well when made in advance. However, you can make the sauce and the filling ahead. Then, just wrap and roll. That doesn't take much time at all."

Step by Step Method

Step 1

Dipping Sauce ... Mix all the ingredients for the sauce in a small bowl. Add a bit more vinegar, if you prefer it with a bit more 'tang.' Cover with plastic wrap, and refrigerate until ready to use.

Step 2

Dressing ... Add all the ingredients to a small bowl and mix to combine. Set to the side.

Step 3

Noodles ... Some recipes call to drop them in boiling water. Personally, I just get a bowl of very hot water; and drop them in. Stir to break them up and cover with a plate. And, 10 minutes later (or according to package directions), they are done. Drain and toss with the sesame oil.

Step 4

Vegetable Filling ... There are a few ways to prepare this ... you can grate all the ingredients (using a box grater), use a mandolin and then julienne, a food processor; or, hand chop. I like using the mandolin; but, my favorite way is a food processor. It works great, saves tons of time; and, by far the easiest way. But any method will work. The idea is, you want all the vegetables cut in a small julienne or grate, so they will wrap easily. Note: After you cut the cucumbers, lay them on a plate lined with a paper towel - it will absorb any extra moisture. It only takes a few minutes.

Step 5

Then, add all the vegetables to a small bowl, and toss with the dressing.

Step 6

Wrappers ... You will need a shallow pan for this - acake or pie pan works great. Add a small amount of warm water to the pan. YOU don't want it boiling, but hot. Add the wrappers (1 at a time); and, let them set about 5 seconds until it softens. When it starts to curl, flip it over for just another couple of seconds. Remove from the water and set on a sheet of parchment paper or a plate point side towards use (like a triangle). I use parchment paper.

Step 7

Wrap and Roll ... Add 2-3 mint leaves to the enter of the wrapper across - horizontally. Then add, the noodles (remember, they were just tossed with the sesame oil), and top with the vegetable filling; and, finish with the cilantro.

Step 8

Remember, that you need enough noodles and filling to make egg rolls; so, I like to portion everything out first before filling the wrappers.

Step 9

Then roll. Start by folding over the bottom point, roll once; then, tuck in the sides, and continue to roll (like a burrito). Add to a platter, and cover tightly with plastic wrap. Make sure to serve within 1 hour. They can get soggy if they sit too long.