Home Plate

Photograph by Bennett Pruitt

What is it about summer that makes us want to eat fresher, lighter meals? I don’t think we can help ourselves when we are surrounded by plentiful home grown fresh produce.

One of my favorite summer appetizers has to be these nutritious and delicious fresh summer rolls. Just pick a sprig of mint, basil, and cilantro from your herb garden and grab a couple items from the Asian aisle, and you're ready to assemble. You can make as much or as little as you would like. I often have two rolls for lunch since they're so simple to put together. Be sure to have your tamarind sauce ready though.

You can also add shredded grilled chicken or shrimp to the summer rolls for the guys, since they tend to like some kind of protein in everything (well, my guys anyway)!

Fresh Summer Rolls

12 pieces round rice paper
1 cup thin rice noodles, cooked and drained
1 cup mint leaves, basil leaves, and cilantro leaves each
2 cups spinach
1 cup grated carrots

Dip one piece of rice paper in simmering water for a few seconds or until pliable and soft. If water is too hot, your rice paper will stick, but if the water is not hot enough, the rice paper won’t be soft. Adjust the temperature accordingly.

Lay paper on a flat surface and start laying your ingredients on the side that is closest to you. Roll it as you would egg roll.  Cut in half diagonally or cut into 4-5 pieces sushi style . Serve immediately, or wrap in a damp paper towel and cover well for no more than two hours.

Tamarind Sauce

1 can coconut milk
2/3 cup brown sugar
1 ¼ tsp salt
2 tbsp tamarind paste
1 tbsp red curry paste
 
Bring all ingredients to a boil in a saucepan. Turn down heat and simmer for 15 min.

Keep in a jar in the fridge for two weeks or freeze for up to three months.