These are so delicious they bring people together- no matter the occasion. Summer rolls are easy to make, have a satisfying snap and are absoluately perfect party appetizers.
This Christmas I have decided to make Anya Kassoff’s Summer Rolls with Savoy Cabbage and Sugar Snaps. She’s the author of the Vibrant Table and Simply vibrant, which is where I got this recipe from. This is her site and you can buy the cookbook here.
I’ve been meaning to try some of her recipes. I follow a pescatarian diet but the rest of my family doesn’t- they love meat and rarely something that follows my diet. The holidays are always difficult for me but this year we’ve compromised. My dad isn’t in the holiday spirit this Christmas- he talks more about this on his blog Parenting with Technology– So I’m cooking most of the dishes this year.
As of right now, I am making 7 dishes from her cookbook this Christmas. I can’t wait to make these summer rolls and we’re all very excited to try her chocolate and orange bundt cake. Additionally, I’m making her Lentil Pomegranate, and Brussels Sprout Salad recipe to go with dinner. I posted the recipe here.
Summer Rolls with Savoy Cabbage and Sugar Snaps
For the Dipping Sauce
- 2 garlic cloves, crushed into a paste in a mortar and pestle or minced
- 6 tablespoons almond butter
- 6 tablespoons freshly squeezed lime juice
- 2 tablespoons tamari
- 1 1/2 tablespoons pure maple syrup
- 3/4 teaspoon chili sauce (Sriracha)
For the Summer Rolls
- 1/2 small head savoy cabbage, shredded
- 2 cups fresh sugar snap peas, strings removed, sliced on the diagonal
- 1/2 cup fresh cilantro leaves
- Handful of fresh mint leaves
- Handful of fresh basil leaves, torn
- About 15 rice paper wrappers
- 1/2 cup raw cashews, chopped
Makes about 15 rolls Spring ~ Summer
1 Mix all of the dipping sauce ingredients in a medium bowl until smooth. Set aside.
2 Place the cabbage, sugar snaps and herbs in a large bowl; toss to combine.
3 Fill another large bowl with tepid warm water and place a clean damp kitchen towel nearby. Working with one wrapper at a time, submerge it in the water for a few seconds, just until it is pliable. Make sure not to keep it in the water for too long, as a rice paper will become too fragile.
4. Working quickly, place the soaked wrapper onto the damp towel. Place about 3 tablespoons of the filling in the center of the wrapper. Sprinkle with some chopped cashews. Fold the end of the wrapper closest to you over the filling, then fold in the sides and roll it up tightly. Repeat with the remaining wrappers and filling.
5. Serve immediately with the dipping sauce.
I will be updating all of my recipes after I tried them. Check back in for more!