Ready for another quick mid-week meal?
Of course you are and this one has quickly become one of my favorites because it checks off three of my important things:
- Quick to make
- Simple ingredients
- Delicious to eat
And also my fourth most important thing this summer: no oven. No heat at all actually, unless you count hot water, but I don’t so let’s not.
Moving on. I’ve had summer rolls before but not in a very long time because the white rice paper just doesn’t agree with me. Then the other day I was browsing the aisles of Whole Foods, imagining all the food I would buy if I had an unlimited food budget (yes, this is what I day dream about) and came upon brown rice paper.
It was on sale and pretty much begged for me to take it home and try it and voila, summer roll mania takes over my kitchen.
If you’ve never tried a summer roll before, don’t be intimidated because they couldn’t be easier to make. You don’t have to be a professional wrapper (of rice paper… not mad beats) because even if it doesn’t look pretty it will still taste good.
Oh, and you can use whatever dipping sauce you would like but I HIGHLY recommend this balsamic reduction because it is amazing. And you can make it earlier and then whip up your rolls when you’re ready to eat.
Zoodle & Avocado Summer Rolls with Pesto & Balsamic Reduction Dip
For the balsamic reduction dip:
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 2 tbsp coconut aminos (or soy sauce)
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 tsp thyme
- 2 tbsp banana flour (or 2 tbsp tapioca or corn starch mixed with 4 tbsp water)
- 2-3 tbsp tahini
- Combine everything but the banana flour and tahini in a small bowl and whisk together.
- Pour into a small saucepan and heat over medium- high. Whisk in the banana flour and keep whisking as it starts to thicken.
- Add in the tahini and cook for another 1 to 2 minutes until it has slightly reduced and is thick enough to coat the back of a spoon.
- Pour into a small container and let cool completely before storing in the fridge. Will keep for up to a week.
For the summer rolls:
- 4 sheets of brown rice paper or white rice paper
- 1 small zucchini, spiralized and divided into 4 even piles
- 2 slices of avocado (about half an avocado)
- 4 tbsp sliced water chestnuts
- 4 tbsp pesto (or this one, or this one, or your favorite one)
- First things first, prep your work space. Make sure you have all of your ingredients cut/chopped/assembled and within reach. Lay out a large baking sheet lined with parchment or a large Silpat to roll your summer rolls.
- Fill a large bowl with hot water. Dunk your wrapper into the hot water a few times making sure it gets thoroughly wet but isn’t soaking and floppy. Lay it down on your baking sheet or parchment paper.
- Place a tablespoon of pesto in the middle, then lay an avocado slice, 1 tablespoon of the water chestnuts, and one pile of the spiralized zucchini down the middle leaving about 2 inches of space on all sides.
- Fold the left side and then the right side into the middle and then fold the bottom up towards the middle. Then start rolling towards the top, but make sure you’re being gentle so you don’t tear the paper. Once it’s rolled up place it on a plate seam side down.
- Continue in the same way with the other three rolls. Serve with a little of the balsamic dip and enjoy!