The Last of Summer Peachy Keen Salad Rolls & Spicy Peanut Dipping Sauce

I know it’s officially September which means that it’s time for warm, homey flavours; flavours that make you picture yellow leaves gently falling to the grass as the cool fall wind blows across your face and you snuggle in a little deeper to your cozy knit scarf…well FUCK THAT, that’s what I say!

I’m not letting summer go without a fight my friends! Hold on to these last few moments of summer bliss with all your might, smell the fresh cut grass, let your toes enjoy a few more days of freedom in your flip flops, and for the love of God eat as much summer fruit as you can fit in your face.

Too melodramatic? Perhaps. Regardless, here is my suggestion to help you use up some of that summer deliciousness:

The Last of Summer Peachy Keen Salad Rolls & Spicy Peanut Dipping Sauce

Makes 15 – 20 Rolls

Salad Rolls

*Not the best picture, they were very pretty in person

For the Peachy Keen Salad Rolls:

  • 1 Package of Rice Paper (find in the Asian food aisle of any grocery store)
  • 2-3 Peaches, Thinly Sliced
  • Mint Leaves
  • Basil Leaves
  • 2 Lg. Carrots, Shredded
  • ½ Head of Purple Cabbage,Thinly Sliced
  • 1 Red Pepper,Thinly Sliced
  • 1 Yellow Pepper, Thinly Sliced
  • 5 Green Onions, Sliced
  • Anything else you like! Cucumber, bean sprouts, avocado, radish, ANYTHING!

For the Spicy Peanut Dipping Sauce:

  • 2 Heaping Tbsp on Peanut Butter (I like to use natural PB)
  • 2 Tbsp. Low Sodium Soy Sauce
  • ½ tsp. Sesame Oil
  • Zest and Juice of ½ an Orange
  • 1 tsp. Rice Wine Vinegar
  • 1 Tbsp. Honey
  • Sriracha – as much as you think you can handle

The easiest way to hammer out these salad rolls is to make a bit of an assembly line so first prep all the veggies; shred the carrot (on a box grater or with a food processor), thinly slice the peaches, purple cabbage, peppers, and green onions.

Once you have all the veggies ready to go get yourself a clean work surface/cutting board and lay out on that a clean dish towel. Fill a baking dish with warm (closer to hot) water and it’s GO TIME! Place a sheet of rice paper in the water and let it soak for 10-20 seconds, ensure all of the paper is submerged – you’ll feel it become pliable but don’t let it get too soft.

Lay your softened rice paper on the clean dish towel and begin stuffing! For these I started with 2 slices of peach alternating with a mint leaf and then a basil leaf (start the roll in the first 3rd of the paper – closest to you) then layer in the cabbage, carrots, peppers, and green onion (and any other ingredients you feel like tossing in).

Now you just have to roll these bastards and that will be the tricky part! You have to be a little gentle with rice paper but if it tears it’s not a biggie! So pull the end closet to you up and over the stuffings and then take the sides and fold then in towards the middle tucking in any stray toppings as you go – then you just roll the bundle away from you to complete the wrap – just like a burrito!

To make the Spicy Peanut Dipping Sauce I just blend (or whisk) all ingredients until smooth – bada bing bada boom – you’re done!

Enjoy these immediately or store in the fridge for up to 2 days and don’t forget to savour these last few bites of summer because pumpkin spice season is now upon us!

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