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Refreshing Summer Rolls

Main

Yields: 2 Servings (4 pcs) | Prep time: 20 mins

Ingredients 

For the Rice Paper Rolls:

  • Rice paper: 4 sheets

  • Shredded purple cabbage: 20g

  • Shredded jicama (yam bean): 20g

  • Shredded mango: 10g

  • Black fungus (wood ear): 10g

  • Soy-marinated coral grass (coral seaweed): 10g

  • Shiso leaves (optional): 4 leaves



For the Sesame Dipping Sauce:

  • White sesame seeds (toasted): 10g

  • Coconut sugar: 6g

  • Vegetarian soy seasoning / Soy sauce: 20g

  • Rice vinegar: 15g

Instructions

Step 1. Prepare the Sesame Sauce Base

Place the toasted white sesame seeds, coconut sugar, and soy seasoning into a blender. Add the rice vinegar, then blend until smooth and pour the mixture into a bowl.


Step 2. Combine the Sauce

Whisk the ingredients in the bowl thoroughly until the sesame sauce is fully combined. Set aside.


Step 3. Assemble and Serve

Softly dampen a sheet of rice paper and lay it flat. Place a shiso leaf in the center, followed by a portion of shredded purple cabbage, jicama, mango, black fungus, and soy-marinated coral grass. Fold in the sides and roll tightly. Repeat for all 4 rolls, then serve with the prepared sesame dipping sauce.


Serving Suggestions

Serve chilled as a refreshing appetizer or light lunch. Pair with a side of iced herbal tea for a light, summery meal.



Cooking Tips


  • Working with Rice Paper: Dip each rice paper sheet into room temperature water for just 3–5 seconds—do not over-soak, as it will continue to soften as you roll.

  • Nutrient & Flavor Balance: Include a wide variety of colorful, seasonal ingredients to balance nutrients and create dynamic flavors.

  • Versatile Sesame Sauce: The sesame sauce is incredibly versatile. Feel free to make extra and pair it with fresh salads, noodle bowls, or grilled tofu. 

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