Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Next-Level California Summer Rolls
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings (8 rolls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 28 mg
- Sodium
- 418 mg
To create these rolls, I was inspired by three of my favorite things: Vietnamese summer rolls, California sushi rolls and the produce I grew up eating in California. These crunchy, refreshing rolls make the perfect lunch or light dinner.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings (8 rolls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 28 mg
- Sodium
- 418 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Whisk the mayonnaise with the sriracha and lime juice in a small bowl; season with salt.
- Fill a 9-by-13-inch baking dish halfway with barely hot water.
- Build 1 summer roll at a time: Soak 1 rice paper wrapper in the water until barely moistened (it should be translucent but not completely pliable). Immediately spread on a work surface and top with one-eighth each of the kani, avocado, cucumber, lettuce, sprouts and tomatoes. Spoon a teaspoon of the sriracha mayo on top. Tightly roll up the wrapper around the filling, tucking in the sides as you roll. Repeat to make a total of 8 rolls.
- Serve the summer rolls with the remaining sriracha mayo on the side.
