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Rainbow summer rolls

Time 1 hour 30 minutes
Yields Serves 4 to 6
Rainbow summer rolls

Dipping sauce

1

In a bowl, whisk together the hoisin sauce, peanut butter, rice vinegar, soy sauce, chili garlic sauce and toasted sesame oil. Taste and adjust the seasoning if desired with additional soy sauce. This makes a a scant ½ cup dipping sauce. Set aside until ready to serve.

Summer rolls

1

Fill a shallow bowl with very warm water. Soak one rice paper wrapper in the water until pliable enough to be rolled, about 30 seconds. Transfer the wrapper onto a clean cutting board.

2

Arrange the fillings along the bottom third of the wrapper leaving about a 1-inch margin on either end of the filling. I use about 2 tablespoons of the rice noodles; equal amounts of the cucumber, carrot, bell pepper, mango and scallions; a few fresh mint, basil and cilantro leaves; 2 avocado slices; and a butter lettuce leaf for each roll. Be careful not to overfill the wrappers or they will be hard to roll.

3

Fold the wrapper over the filling and start rolling it up. About halfway through the roll, stop and fold in the sides, burrito style, then finish rolling until you have a tight roll. Transfer the finished roll to a clean plate, seam side down and drape with a damp kitchen towel while you assemble and roll the remaining summer rolls. Once all of the rolls are finished, serve immediately with the dipping sauce alongside.

Adapted from a recipe in “What’s Gaby Cooking: Everyday California Food” by Gaby Dalkin.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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