The first time I bit into a summer roll, I was quite irritated somehow.
It was cold.
It wasn’t fried.
It wasn’t love at first bite.
I couldn’t understand, why everyone was making such a fuss about it.
But I didn’t give in, and tried it a few more times.
Over time I learned to love it, and now I’m even writing this recipe post.
Who would have guessed? Not me, obviously. 😅
For me the perfect summer roll needs 3 things: really fresh and crisp veggies, some sweet fruit (e.g. mango, peach, apple, pineapple), and a delicious dip, like my Spicy Peanut Mango Dip. It’s naturally sweetend and sooo addictive.
For this recipe I also added some marinated mushrooms. They give a hearty component to the rolls and are a nice contrast to the sweetness of the mango. But if you aren’t a mushroom fan, you can easily substitute them for some sprouts or cabbage, for example.
Here’s a little GIF to help you rolling the perfect summer roll. Easy, right?!
As I couldn’t decide what to put inside my summer rolls this time, I made 2 different versions:
Version No. 1 – I started with mango slices, then some glass noodles, and the veggies (except the radishes) and 6 mushroom slices on top.
Version No. 2 – I put a few radish slices on the rice paper, followed by 1 lettuce leaf, the veggies, mango and mushrooms.
Et voilà:
Now start rolling and tell me, which version you do like best.
What’s your favourite summer roll filling? I’d love to get some inspiration from you, guys.
- 5 mushrooms
- 4 Tbsp tamari sauce
- 1 tsp garlic powder
- 1/2 tsp coriander spice
- 1/2 tsp paprika
- pinch of cayenne pepper, ground ginger and curry powder
- 100 g glass noodles
- 1 medium carrot
- 1/3 cucumber
- 1 small red pepper
- 3-4 radishes
- 1 avocado
- 1/2 ripe mango
- 3 green lettuce leaves, washed and dried
- some fresh parsley or coriander leaves
- 6 rice papers
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Slice the mushrooms (2-3-mm), put them in a bowl with the remaining ingredients and stir well.
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Make sure all the mushrooms are well coated, and let them sit for at least 4 hours in the fridge. The mushrooms will release some juice and get softer while marinating.
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Cook your glass noodles according to package instructions. Set aside and let them cool down.
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Wash the carrot, cucumber, pepper and cut them into thin, approx. 10 cm long slices. Peel the avocado and mango and cut them, too. Slice the radishes.
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Fill a large bowl with warm water. Take 1 rice paper and dunk it in the water for 5 seconds (not longer! Otherwise it will get too soft and tear easily when you try to roll it up later). Then place it on a large plate.
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Now you can fill it with your prepared veggies, carefully fold the rice paper and roll it up.