23 Jul Recipe Redux: Fresh and Fabulous Summer Rolls
On the chopping block this month is the classic egg roll, easy to love until you remember that it’s filled with pork or chicken, rolled up in an egg roll wrapper and sent off to the fryer!
On a lighter note, this month’s Recipe Redux: Fresh, Fabulous Summer Rolls are loaded with fresh nutrient-rich vegetables tucked into a summer roll skin drizzled with sweet and spicy sauce, saving you fat, calories and sodium without compromising flavor. That’s right, no cooking required, except for the quick blanching of the pea pods.
If you’ve never used summer roll skins, we’ve got you covered. Dip them in water one at a time to soften and you’ve got a fat-free wrapper to fill with all of your favorite fresh vegetables. What could be easier and more effortless in the summer?
Keeping it light this summer is this month’s Recipe Redux: Still Delicious, Now More Nutritious, Fresh, Fabulous Summer Rolls with Sweet and Spicy Sauce. Enjoy!
Healthy highlights of this month’s Recipe Redux: Still Delicious, Now More Nutritious include:
- Sweet peppers are very low in saturated fat, cholesterol, sodium and calories. Rich in dietary fiber, vitamin A, C, E, B6 and folate, sweet peppers are also a good source of Vitamin K, thiamin, riboflavin, niacin, potassium and manganese.
- Pea Pods– virtually fat- cholesterol- and sodium-free, pea pods provide the body with dietary fiber, vitamins A, C K, thiamin, folate, iron, manganese, riboflavin, vitamin B6, magnesium, phosphorus and potassium.
- Jicama has very little saturated fat, cholesterol and sodium. It is a good source of dietary fiber, potassium and vitamin C.
- Summer roll skins– low in fat, calories and sodium, these wrappers provide a healthy alternative to fried egg roll wraps.
Recipe and food photography by Sydne George.
Recipe Redux: Fresh, Fabulous Summer Rolls with Sweet and Spicy Sauce
1 cup pea pods
1 cup sweet red pepper, sliced into thin slices
1 cup sweet orange pepper, sliced into thin slices
1 cup sweet yellow pepper, sliced into thin slices
1 cup jicama, peeled and finely chopped
2 tbsp. hoisin sauce
1 tsp. rice vinegar
¼ tsp. ginger
12 ounce package spring roll skins (Asian foods aisle)
Bring salted water to a boil over medium high heat. Cook pea pods for 4 minutes, then immediately transfer to an ice-filled colander in the sink to cool. When cool, slice into thin slices.
Make the Sweet and Spicy Sauce:
Combine hoisin sauce, rice vinegar and ginger in a mixing bowl. Whisk until smooth.
To assemble summer rolls:
Fill a shallow dish or glass pie plate with water.
One at a time, dip spring roll skins into the water to soften.
When softened, removed from water and set on work surface.
Arrange a medley of sliced vegetables in center of spring roll skin.
Fold opposite edges of the spring roll skin in towards the center and then roll tightly to make a summer roll.
Use a sharp knife to slice diagonally in half.
Repeat to use up remaining filling.
The recipe will make about 8 summer rolls.
Serve sliced summer rolls with a drizzle of the Sweet and Spicy sauce.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Recipe Redux: Still Delicious, Now More Nutritious” are archived at http://sydnegeorge.com/blog/.