Since I had a few Spring Roll sheets left after making my Lumpia rolls, and some CSA greens to use up, I decided to try some Summer rolls. I've usually had them either as all-veggies, or with shrimp. I didn't have any shrimp, nor was I interested in learning how to make them, but I did have a can of crab...
2-3 leaves Bok Choy
Approx. 2 cups spinach leaves and stems (packed loosely)
1 carrot, grated or peeled into strips
6-ounce can cooked crab meat
4 Spring Roll wrappers
Water (to prep wrappers)
Directions:
Step 1: Slice the Bok Choy leaves off of the stems. Cut leaves into two strips, and stems into three or four 1/2" wide strips. Divide into roughly four equal piles. Set aside near where you'll be prepping the wrappers. Divide carrot peels and spinach leaves into four roughly equal piles. Set aside near prep area.
Step 2: Fill a large shallow dish with water. I used a square casserole dish, but a pie pan should work as well. Gently wet one Spring Roll wrapper for 30-60 seconds, then lay on a tea towel and blot off excess water. (I used paper towels. I don't have tea towels, and my bath towels are too fuzzy. Don't ask me how I know this.)
Step 3: Starting 1" from the edge of the wrapper, start laying out spinach, carrot, Bok Choy, and 1/4th of the can of crab meat in a long strip at the bottom.
Gently fold both sides in, then roll the wrap with fillings toward the top, trying to keep it tight, but not so tight that the wrapper splits. Set aside.
Step 4: Repeat Step 3 with the remaining three wrappers and piles of ingredients. Cut each roll in half with a slight diagonal cut at the middle. Enjoy with dipping sauce of your choice.
1/2 cup peanut butter (chunky or creamy. Could also substitute almond or sunflower seed butter. I chose chunky, since that's Hubby's favorite.)
2 Tbsp teriyaki sauce or glaze (I only had glaze)
2 Tbsp sesame oil
3 cloves garlic, minced (or 3 tsp minced)
2 tsp powdered ginger
salt and pepper to taste
(optional) 2 Tbsp hot sauce (I don't like hot, so I opted out.)
Directions:
Step 1: Combine all ingredients and whisk or stir well. Serve with Summer Rolls or vegetables.
Would definitely make these again. Hubby said shrimp would be good, but I don't want to actually cook shrimp, so probably not, unless they come pre-cooked in a can! (Seriously. Do they?)
Saved the excess sauce to dip veggies. Yum!
Crab Summer Rolls
Ingredients:2-3 leaves Bok Choy
Approx. 2 cups spinach leaves and stems (packed loosely)
1 carrot, grated or peeled into strips
6-ounce can cooked crab meat
4 Spring Roll wrappers
Water (to prep wrappers)
Directions:
Step 1: Slice the Bok Choy leaves off of the stems. Cut leaves into two strips, and stems into three or four 1/2" wide strips. Divide into roughly four equal piles. Set aside near where you'll be prepping the wrappers. Divide carrot peels and spinach leaves into four roughly equal piles. Set aside near prep area.
Step 2: Fill a large shallow dish with water. I used a square casserole dish, but a pie pan should work as well. Gently wet one Spring Roll wrapper for 30-60 seconds, then lay on a tea towel and blot off excess water. (I used paper towels. I don't have tea towels, and my bath towels are too fuzzy. Don't ask me how I know this.)
Step 3: Starting 1" from the edge of the wrapper, start laying out spinach, carrot, Bok Choy, and 1/4th of the can of crab meat in a long strip at the bottom.
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| (You can't really see the wrapper, but it's there!) |
Gently fold both sides in, then roll the wrap with fillings toward the top, trying to keep it tight, but not so tight that the wrapper splits. Set aside.
Step 4: Repeat Step 3 with the remaining three wrappers and piles of ingredients. Cut each roll in half with a slight diagonal cut at the middle. Enjoy with dipping sauce of your choice.
Asian Peanut Butter Dipping Sauce
Ingredients:1/2 cup peanut butter (chunky or creamy. Could also substitute almond or sunflower seed butter. I chose chunky, since that's Hubby's favorite.)
2 Tbsp teriyaki sauce or glaze (I only had glaze)
2 Tbsp sesame oil
3 cloves garlic, minced (or 3 tsp minced)
2 tsp powdered ginger
salt and pepper to taste
(optional) 2 Tbsp hot sauce (I don't like hot, so I opted out.)
Directions:
Step 1: Combine all ingredients and whisk or stir well. Serve with Summer Rolls or vegetables.
The Verdict
The Summer Rolls were good, but definitely needed a sauce of some kind. The sauce was very tasty with these, but totally drowned out the crab flavor. Might have been a more subtle flavor with SunButter instead. Ah well. Would definitely make these again. Hubby said shrimp would be good, but I don't want to actually cook shrimp, so probably not, unless they come pre-cooked in a can! (Seriously. Do they?)
Saved the excess sauce to dip veggies. Yum!
You can also add a little bit of cooked rice noodles to these. I add a little rice wine vinegar to the noodles before I put them on the wrap.
ReplyDeleteI have also used spinach and left over meats for these. Today for my lunch I am making them with spinach, rice noodles, zucchini, and left over BBQ pork from the grill last night.