Super green summer rolls

Date

08.23.18

CategoryFood

Fresh basil and mint provide antioxidants and a peppery punch.

Compact and portable, these summer rolls are the perfect vehicles for vegetables. This version contains crunchy cabbage, creamy avocado, and fresh herbs, but you can also use julienned carrot and red pepper, says Denver-based recipe developer Julia Heffelfinger, who recommends wrapping the rolls in plastic wrap so they stay moist. They’re served with a lightened-up take on nuoc cham, a traditional Vietnamese dipping sauce.

Makes 8 rolls

Prep time: 30 minutes

Photography and styling by Jenny Huang

Ingredients

¼ cup fresh lime juice

2 tablespoons fish sauce

2 tablespoons water

1 tablespoon finely chopped cilantro leaves

1 tablespoon minced fresh ginger

2 teaspoons coconut sugar

½ small jalapeño, seeded and minced

1 garlic clove, minced

Ingredients

8 9-inch spring roll wrappers

1 large avocado, thinly sliced

1 cup packed basil leaves

1 cup packed mint leaves

½ English cucumber, very thinly sliced

3 scallions, trimmed and julienned

2 cups shredded Napa cabbage

2 cups loosely packed mixed sprouts, such as alfalfa and radish

Directions

In a small bowl, whisk all of the nuoc cham ingredients together until the sugar is dissolved.

Fill a baking dish halfway with hot but not boiling water (you should be able to put your finger in it). Immerse a wrapper in the water, gently swishing it with your fingers and flipping it until pliable, 20 to 30 seconds. Remove, letting excess water drip off, and place on a work surface.

Arrange 2 to 3 slices of avocado down the center of the wrapper, leaving a 1-inch border. Top with a few leaves of mint and basil. Then add 1/8 cucumber, scallions, shredded cabbage, and sprouts. Tightly fold one half of the wrapper over the filling, and then tuck in the ends. Continue to roll until snug.

Transfer the roll to a plate and cover with a damp paper towel. Repeat steps 2 and 3 with the remaining wrappers and vegetables. Serve the summer rolls at room temperature with the nuoc cham dipping sauce. Or store in an airtight container, covered with a damp paper towel, for up to 5 hours.

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