RECIPE: Summer Rolls with Miso-Dijon Dipping Sauce
If you’ve read about what I’m focusing on for 2023, health is a key one. Part of that is finding recipes that I cannot wait to try. Summer rolls are always a huge hit in our house. Finger food, food that can get a little messy, they are usually winning recipes! The best part, you actually don’t need to stick to a recipe, they are great for leftovers too.
INGREDIENTS
SERVES 4
1 cooked, shredded chicken breast (you can use whichever protein you have at hand)
¼ cup shaved red cabbage
¼ cup julienned carrots
¼ cup julienned cucumber
¼ cup diced red onion (or spring onion)
½ cup shaved of any lettuce - I love iceberg for the crunch!
4 tablespoons fresh mint leaves
4 tablespoons whole cilantro leaves
1 avocado
8 rice papers
FOR THE MISO-DIJON DIPPING SAUCE:
2 tablespoons water
1 tablespoon miso
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon tamari
juice of 1 lime
METHOD
1. Mix the first 8 ingredients together in a bowl. Cut the avocado into quarters and remove the peel and pit. Slice each quarter into 2 pieces.
2. To assemble the rolls, place the brown rice paper in room-temperature water and soak until the paper is pliable (about 30 seconds).
3. Place one paper on a surface and add some of the filling mixture to the center, taking care to not add too much, as the paper might rip. Place a piece of avocado in the center and wrap it like a burrito, nice and tight. Repeat until you have 8 rolls.
4. To make the dipping sauce, mix all the ingredients together in a bowl. Serve it alongside the summer rolls and enjoy!
Recipe inspired by GOOP with some minor adjustments, you can find original here. Image also from GOOP.