No month about lunch would be complete without sharing a recipe for summer rolls. Easy to make, once you get the wrapping part down, they can be made with unlimited ingredients. Wrap the finished rolls in a damp towel, stick in an airtight container, and be on your way. I’m usually tossing raw ingredients into rolls but these carrot summer rolls are one of my favorite. The carrots have such a great sweetness that goes well with the crisp cabbage.
- 2 teaspoons honey
- 2 teaspoons olive oil
- 1 tablespoons low-sodium Tamari (or soy sauce)
- 1 clove garlic
- 1/2 tablespoon sesame seeds
- 4-5 carrots
- 1 bunch scallions
- 2 cups shredded napa and purple cabbage
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 to 5 rice papers
- Preheat oven to 325˚.
- In a small skillet, add sesame seeds and lightly toast for 4-5 minutes. Combine toasted sesame seeds with honey, olive oil, soy sauce, and garlic.
- Slice carrots and green onions into 2 inch long, 1/4" thick pieces. Toss with tamari mixture and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
- In a small bowl, toss the cabbage with rice vinegar and sesame oil. Set aside.
- Set up your spring roll rolling station with the warm/hot water, roasted carrots, cabbage mixture, and a place to roll/cut each spring roll.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water, it will soften as you add filling.) Place rice paper on a cutting board and load with greens/rice noodles and carrots. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Once done slice in half and serve with a little bowl of tamari.
Carrot Summer Rolls
So if you’re not ready to tackle making summer rolls or you don’t happen to have wrappers on hand, the filling of these summer rolls is perfect out of the roll. Chop the roasted carrots, toss with the cabbage, and I usually add some cooked quinoa (as pictured above). Or, if you’re looking to play with the filling, a few options are:
Greens/Noodles: I originally made these with a mixture of asian greens but found the crispness of the cabbage to work even better. Spinach or Chard would well. Also, I occasionally use rice noodles in place of or in addition to the greens.
Vegetables: Carrots are my first choice but during the cooler months parsnips, rutabagas, or even sweet potatoes would work well. Adjust the cooking times as needed.
Vegan: This is super easy to make vegan: leave out the honey or swap in your favorite vegan-friendly sweetener.
If you’ve never thought of carrots as the star of lunch, it’s time to start. Carrots of one of my favorite vegetables, especially when roasted. If you need some place to start (besides this recipe), a few ideas for you:
|| First posted on March 28th, 2012. Last updated on February 16th, 2016.