Fresh summer rolls featuring zucchini tossed with shredded purple cabbage and a lovely garlicky herb mixture. Perfect for a light lunch or quick road-trip snack!
- 1/4 cup lightly packed basil
- 3 tablespoons cilantro leaves and stems
- 1 clove garlic
- 1 teaspoon minced ginger
- 1 medium zucchini/yellow squash
- 3 to 4 small sweet red peppers
- 2 cups shredded cabbage
- 1 tablespoon soy sauce
- 1 tablespoons sweetened rice wine vinegar
- 1 large just-ripe avocado, pitted and cut into 1/4
- 8 rice paper wrappers
- Toasted sesame seeds, for serving
- Place the basil, cilantro, garlic, and ginger on a cutting board and chop until everything is finely minced and well combined (as if you were making a gremolata).
- Cut zucchini and peppers into 2” long strips (the zucchini should be roughly ¼” thick) or alternatively, turn your zucchini into noodles. Place in a bowl along with the the shredded cabbage. Add the herb mixture along with the soy sauce and rice vinegar. Toss until everything is well combined.
- Prep a summer roll rolling station: Set up your spring roll rolling station with the pan of water, cabbage mixture, sliced avocado, and the rice paper wrappers. Add a bit of extra water if it is too hot- the temperature should be hot but not scalding.
- Soak the rice paper for 10-15 seconds, just until the rice paper starts to soften (this will depend on hot the water is). Place rice paper on a cutting board and load with a mound cabbage and a few slices of avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
- Slice in half and serve with a small bowl of soy sauce if desired.
Tips & Tricks: I love to pack these summer rolls for a road trip. Wrap them in a damp towel and place in a sealed container for up to 48 hours.
Nutrition: see the information.
- Serving Size: 2 summer rolls
- Calories: 227
- Sugar: 4.5
- Sodium: 267
- Fat: 7.8
- Saturated Fat: 1.1
- Carbohydrates: 39.5
- Fiber: 7.7
- Protein: 3.5
- Cholesterol: 0