Chinese Summer Vegetable Rolls
2 min readThese no-cook delights are popular in southern China, where the summer heat often reaches tropical levels. Use the following recipe as a model for your favorite vegetable combinations. For a gluten-free version, use gluten-free tamari sauce in lieu of standard soy sauce, which contains wheat. Dry round rice paper wrappers, also known as spring roll skins, are available in Asian markets and some wellstocked supermarkets; they need to be rehydrated in water before using.
MAKES 16 TO 18 ROLLS
2 tablespoons rice vinegar
1 1⁄2 tablespoons reduced-sodium soy sauce
1 tablespoon peanut oil
1⁄2 tablespoon sugar
1 large clove garlic, finely chopped
1 teaspoon toasted (dark) sesame oil
1⁄2 teaspoon Chinese chili paste
4 cups shredded Napa or green cabbage
4 scallions, white and green parts, thinly sliced
1 cup shredded carrots
1 medium seedless cucumber (about 10 ounces), julienned
1⁄2 medium red bell pepper (about 3 ounces), julienned
1⁄2 cup finely chopped cilantro
16 to 18 (81⁄2-inch) dry round rice paper wrappers
Basic Dipping Sauce or other dipping sauce, to serve
In a large bowl, whisk together the vinegar, soy sauce, peanut oil, sugar, garlic, sesame oil, and chili paste. Add the remaining ingredients except the rice papers, tossing until thoroughly combined. Let stand about 15 minutes to allow the flavors to blend (alternatively, cover and refrigerate up to 3 hours); toss again.
Fill a shallow bowl large enough to comfortably hold a rice paper wrapper with cold water. Working with one wrapper at a time, soak a wrapper in the water until softened, about 30 seconds. Place on a clean kitchen towel and arrange 1⁄4 to 1⁄3 cup of the vegetable mixture about 2 inches from the lower edge of the wrapper. Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. Place on a large serving platter, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling. Serve at once, or refrigerate up to 24 hours before serving chilled, accompanied by dipping sauce.
{PER SERVING} (per roll, without sauce) Calories 49 • Protein 2g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 1g • Sodium 109mg {VARIATION}
To make Vegetable Silk Dolls, or Si Wa Wa, a popular summer snack sold on the streets in southern China, substitute about 32 soft, thin, round rice-flour wrappers or pancakes, available in Asian markets, for the dry variety and omit the soaking step. Prepare the filling as directed in the recipe. To assemble the rolls, place about 2 tablespoons of the filling to one side of each wrapper; gently form a cone-shape bundle by bringing the opposite side up over the filling and rolling sideways, creating a “doll.” Serve immediately. For best results, assemble on demand or have diners assemble their own rolls.
