The Recipes

Summer Rolls

Again, I'm probably violating some kind of cultural rule here, but I was pretty damn happy with how these turned out.  It was also perfect, as I ate my face off at the movies today.  Satisfied, and combating the calories of "butter-flavored topping."  Do you know that liquid butter stuff is anything but butter?  Oh, the years working at a movie theater in your teen years will teach you a LOT.

So, light dinner for me....  But pair it with a soup, or serve it as a part of a larger meal when you haven't over-indulged on fake butter.

Summer Rolls


- 4 rice paper wrappers, usually in a round shape-- ask your grocer
- 1 carrot, peeled and grated
- 1/4 of a container of enoki mushrooms
- 1/2 c. shredded cabbage
- 1/4 c. stock, vegetable or chicken
- 1/2-in. piece of ginger, grated
- 1 garlic clove, minced
- 3 T. rice wine vinegar
- 1 T. soy sauce
- 1 T. fish sauce
- 1/2 lemon, zested and juiced
- 1/2 T. honey
- 2 scallions, chopped
- handful of cilantro, chopped
- pinch red pepper flakes
- salt

In one saucepan, heat the stock.  Add a pinch of salt and add in the mushrooms and carrots for 1-2 minutes just to lightly cook them.  Drain the vegetables and mix them together with the cabbage.  Set aside.

In another sauce pan, add the rice wine vinegar, soy sauce, ginger, garlic, fish sauce, lemon zest and juice, red pepper, and honey.  Let it simmer and reduce for 5 minutes.

While the sauce cooks, fill a bowl with some warm water.  Drop in the rice sheets one at a time and let them soften for a few seconds.  Remove the sheets and fill them with the cabbage mixture.  Roll them up, starting with the long edge, then folding in the sides before rolling.  Place on a plate seam-side down.  Pour the sauce into a small bowl and add in the scallions and cilantro.