Kasey Buick

I’m not talking about vodka or fine boxed wine today….

nope…..not at all.

Today i’m talking again about food.

I love food and food loves me.

If you loved those brie and fig jam bites.…..you will love these summer rolls.

Okay….maybe you didn’t like those brie bites…..but trust me on this one…..

these summer rolls are the bomb.

I did some research and i found out the difference between Spring rolls and Summer Rolls….

because at first i was calling these Spring rolls….but here is the difference.

Spring rolls are FRIED and Summer rolls are FRESH.

Now….i’ve never been one to turn something fried away…especially those fried artichoke hearts

with garlic aioli that they serve at the Hanalei Gourmet…..but since i save those for special occasions….

i wanted to make sure you got the correct terminology.

These are an ode to my chicago home-girl Alison …..because we had

ordered the heck out them at the hotel that they were staying at and she went home and texted me

saying she was going to try making them.

She gave me the idea to add rotisserie chicken to the rolls…..

….but i have a secret ingredient that makes takes them from original to

amazing.

I make these and take them to the beach with us because they travel easy and easy is good in my opinion.

I make mine with rotisserie chicken and feta cheese {my secret ingredient and will knock your socks off}

but these can be VEGAN

if you omit those two ingredients…and these are totally GLUTEN FREE.

So i say “HOOYAW” to healthy food that tastes like real food.

Here is what you are going to need:

*1 package of Spring Roll Wrappers {found in the Asian section of your market}

*1 package of Mung Bean Threads {also found in the Asian section of your market}

If you can’t find mung bean threads which are really just thin rice noodles, then you can use

bean sprouts. I don’t care for sprouts which is why i use the mung bean threads.

*An avocado-sliced and diced.

* 1/2 cup of chopped and diced up carrots {i throw mine in my mini Cuisinart to chop}

**1/2 cup of cucumber chopped and diced up {i also throw it in the Cuisinart}

*Fresh mint {easy to throw in with the cucumber when chopping}

*1 cup diced rotisserie chicken {optional}

*1/2 cup of feta cheese {optional}

*Peanut sauce {found in the Asian section of the market}

Like i said….the mung bean thread is really just very thin rice noodles that you need to soak in

warm water for about 3-5 minutes to soften up before starting.
The Spring roll wrappers are the same way…..they come hard and are made with rice flour…

but they only need to soak for less than a minute.

You soak them as you make each one.

I use a round cake pan and fill it with warm water because they fit in easily.

You will notice after a minute {or less} of soaking one that it’s pretty pliable…..

then just lay it out on your working station {i use a cutting board} and have all your ingredients

ready to go and set up in an easy station to spoon each thing onto the wrapper.

I add the rice noodles first…..then layer about a spoonful of each of the veggies …

then add your chicken and sprinkle a spoonful of the secret ingredient……. feta!

I wrap them like i would a little burrito.

I bring the bottom up and tuck it under……

then the left side over….

then the right side over…..

and then i take the bottom and roll it one time toward the top…..

and bring the top down and seal it.

The wrappers are soft and pliable so they seal perfectly.

When i put them over on a plate….i put the sealed part face down.

This peanut sauce is good and it’s gluten free for those of you that can’t have gluten…but i’ve also

been buying a Peanut sauce that is spicy. See what your market has…..and make the decision yourself.

And there you have it….

Summer rolls!

They end up being around 3.5 inches in length….so these are easy to make and have

as appi’s at a party….or like we do….they are our dinner.

Except we eat like 5 of them.

each.

Bryan likes a lot of chicken in his…..i like more feta and avo in mine.

Take them to the beach…or on a picnic.

And because i said i wasn’t going to mention Vodka or Fine boxed wine in this post…..

these sure go well with a good margarita.

Damn that skinny girl……it was empty within 30 minutes.