Recipe courtesy of Bev Gannon
Grilled Vegetable Summer Rolls
- Yield: 16 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 229
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 24
- Total: 40 min
- Prep: 40 min
Ingredients
1 package rice paper wrappers (about 16)
1 quart hot water
4 cups grilled vegetables (eggplant, zucchini, onions, red bell peppers) coarsely chopped
2 tablespoons sesame oil
2 tablespoons sesame seeds, toasted
1/3 cup pickled ginger
2 cups mixed salad greens
2 ounces fresh mint
Sweet Thai chili sauce, recipe follows
Sweet Thai Chili Sauce:
2 (1 quart) bottles rice vinegar
3 cups sugar
1 red bell pepper, finely diced
1/2 large red onion, diced
1 1/2 tablespoons ginger
3/4 cup cilantro or mint, finely chopped
1/2 tablespoon garlic chili sauce
Directions
- In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
- Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
Sweet Thai Chili Sauce:
- In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
- Yield: 1 quart