After a month-long journey through the American midwest and two Canadian provinces, we arrived safely home a few days ago. Fresh vegetables were scarce as we traveled the interstates, and consequently they are what we crave. Let there be salad–and all manner of greens and farmers markets! Fried foods have been banned for the foreseeable future. It is lovely to be back in the kitchen, and while I get back into my groove, this recipe was one we enjoyed just before we left.
Tucked into these addictive summer rolls is one of the best salads I have ever tasted. The inspiration for the salad combination came from Put On Your Cake Pants. Her recipe for Mango Thai Chicken Salad is truly exceptional. So I stuffed many of those incredible flavours into moist rice wrappers, and some seriously delicious summer rolls were born. I incorporated that out-of-this-world peanut sauce right into the filling.
Rolls like these are perfect for when you want the refreshing flavours of a salad in a different format. And you can take your pick of protein. Shrimp or chicken or even some seasoned tofu are all good options when combined with the crisp lettuce, cucumbers, mango, cilantro and peanut sauce. More salad, less oven. Amazing taste. Cool and simple. There are so many reasons to make these summer rolls again and again. And I certainly will.
Shrimp and Chicken Summer Rolls with Thai Peanut Sauce
- shrimp or chicken, cooked and sliced
- cucumber, sliced lengthwise and cut into 4-inch strips
- mango, sliced into strips
- fresh cilantro sprigs
- round rice wrappers
- Thai peanut sauce:
- 1/4 cup creamy peanut butter (or cashew butter)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons pure honey
- 1/2 teaspoon sea salt
- 2 tablespoons water
- Whisk together peanut sauce ingredients until smooth.
- Soften each rice wrapper by submerging one at a time in a plate filled with hot water. Transfer moistened wrapper to another plate or counter and place shrimp or chicken, lettuce, cucumber, peanut sauce, and cilantro near the middle, but at a place about 3 inches from the near side of the wrapper.
- Carefully fold both sides of the wrapper inward and then roll from the bottom to form a burrito-like package that encloses the filling.
- Transfer each roll to a serving plate. Cover and chill until ready to serve.