Sarah Britton Summer Rolls

Clean eating, we really really want to love you ... but you're not always so delicious. Sarah Britton's My New Roots website — and new book, Naturally Nourished — are a continual inspiration for our well-intentioned palates. Britton's approach to eating for optimal health and flavor isn't revolutionary, but it is approachable and engineered for success, which isn't always the case. The Naturally Nourished cookbook deserves a spot on your cookbook shelf because its purpose is to turn easily found grocery staples into delicious, wholesome meals that anyone can whip up (that means you!). Take these summer rolls—they're showstoppingly gorgeous, which makes you think they'll be tricky, but that ain't so. Minimal ingredients and simple techniques mean they're a snap for kitchen novices, so halt those excuses and start reading. 

"Whether you’re having friends over for dinner or you’re just trying to impress yourself, these fresh and lively summer rolls will do the trick. Although there is a bit of prep involved, they aren’t complicated, and once all the chopping is complete, they assemble really quickly. This recipe uses three different building blocks that you can make ahead or take from other recipes—the Radish Cilantro Salsa, the Spicy Lime Slaw, and the Almond Butter Sauce—but you can really use any number of fresh salads, noodles, veggies, and dipping sauces. Let your imagination run wild and get rolling!" —Sarah Britton. 

RUN WILD SUMMER ROLLS

(Serves 2 as a main course, 4 rolls per person)

¼ cup / 40g raw, unsalted sesame seeds

8 rice paper wraps

Radish Cilantro Salsa (recipe follows)

Spicy Lime Slaw (page 99)

1 medium carrot, julienned

1 ripe avocado, sliced

1 cup / 50g sprouts

Handful of fresh mint leaves

Almond Butter Sauce (page 135)


 

1 Preheat a small dry skillet over medium heat. When hot, toast the sesame seeds, stirring frequently, until fragrant, 2 to 3 minutes. Remove the pan from the heat and set aside.

 

2 Fill a shallow dish a little larger than the rice paper wraps with room-temperature water. Place one wrap in the water until it becomes soft and pliable but not completely limp, about 1 minute.

 

3 Transfer the wrap to a clean work surface and place a little salsa, slaw, carrot, avocado, sprouts, a sprinkling of sesame seeds, and a few mint leaves in the center, plus a drizzle of sauce (avoid the temptation to overstuff with fillings).

 

4 Fold the top half of the wrap over the fillings. Then fold in both sides. Lastly, fold the bottom up to seal. If the rice paper breaks or it seems like the whole thing is going to fall apart (don’t worry, it does sometimes), you can simply reinforce the roll by wrapping it in another sheet of soaked rice paper. Repeat steps 2 to 4 to make 7 more rolls.

 

5 Serve immediately with the remaining sauce.



 

RADISH CILANTRO SALSA

MAKES ABOUT 1 CUP / 250ML

 

1½ cups / 225g finely diced radishes

1½ teaspoons minced red onion or shallot

½ cup / 15g chopped fresh cilantro

2 to 3 teaspoons minced red chile (serrano is a good choice)

 

DRESSING

3 tablespoons freshly squeezed lime juice

3 tablespoons cold-pressed olive oil

1 tablespoon pure maple syrup

2 pinches of fine sea salt, plus more as needed

 

1 In a medium bowl, combine the radishes, red onion, cilantro, and chile.

 

2 Make the dressing: In a small bowl, whisk together the lime juice, olive oil, maple syrup, and salt. Just before serving, pour the dressing over the vegetables, fold to combine, and season with more salt as desired.

 

SPICY LIME SLAW

MAKES APPROXIMATELY 4 CUPS / 300G

 

4 cups / 300g finely shredded red cabbage

½ teaspoon fine sea salt, plus more as needed

1½ teaspoons freshly squeezed lime juice

1 tablespoon cold-pressed olive oil

1 teaspoon pure maple syrup or raw honey, plus more as needed

Handful of chopped fresh flat-leaf parsley or fresh cilantro leaves and tender stems, or both

 

1 small red chile (seeds removed), sliced (serrano is a good choice)

In a large bowl, combine the cabbage, salt, and lime juice. Massage the cabbage for about a minute until it begins to wilt. Drizzle with the olive oil and maple syrup. Season with more salt as desired, and fold in the herbs and chile. Store leftovers in an airtight container in the fridge for up to 2 days.


 

ALMOND BUTTER SAUCE

MAKES ABOUT 1 CUP / 250ML


 

½ cup / 125ml almond butter

2 small garlic cloves

2 tablespoons gluten-free tamari or soy sauce

1 tablespoon pure maple syrup

½ teaspoon peeled, minced fresh ginger

6 tablespoons freshly squeezed lime juice (from approximately 2 limes)

1 small red chile, stem and seeds removed (serrano is a good choice)

½ cup / 125ml water

Sea salt

 

In a blender, combine the almond butter, garlic, tamari, maple syrup, ginger, lime juice, chile, and water, and blend until smooth and creamy. Taste and season with salt if necessary.

 

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