This combo of fresh rolls and zesty carrot ginger dressing is your ticket to endless fresh and breezy weeknight summer meals. Vietnamese-inspired fresh rolls play well with almost any combo of noodles, sliced veggies, and protein you have on hand. They’re also the perfect place to tuck leftover fresh herbs languishing in the fridge. Sagging cilantro, basil, or scallions perk up when allowed to soak in a bowl of ice water while you’re preparing the dressing and other roll ingredients.
The nearly oil-free carrot ginger dressing is as easy as blending up a smoothie. A dash of toasted sesame oil packs a flavor punch and omega-3-packed chia seeds add body in place of oil. This pretty dressing tastes best the day it’s made. For a week of great fresh roll meals, I like to have on hand chilled cooked noodles and matchstick sliced veggies and tofu for ready-to-go roll making.
Carrot Ginger Chia Dressing
Makes about 1 ½ cups dressing
½ cup shredded carrots, tightly packed
1-inch chunk of peeled fresh ginger
½ cup diced sweet white onion
2 tablespoons white miso
1 tablespoon maple syrup or coconut sugar
2 tablespoons rice vinegar
½ cup water
1 teaspoon toasted sesame oil
1 tablespoon chia seed
Sea salt to taste and a pinch of cayenne pepper (optional)
Pulse all of the ingredients in a blender until silky smooth. For best flavor, chill for 15 minutes before serving. The dressing will thicken slightly as it chills; thin with a tablespoon or two of water if desired.
Veggie Basil Fresh Rolls
Makes 6-8 rolls
If you’re new to shaping fresh rolls, use 8 rice paper wrappers to roll up smaller, easier-to-form rolls.
6 to 8 ten-inch round rice paper wrappers
2 green onions, ends trimmed and sliced lengthwise into strips
Handful of fresh herbs such as basil leaves, cilantro springs, mint leaves, chives
1 cup cooked soba noodles rinsed with cold water and drained or mung bean noodles, soaked until tender and drained and divided into 6 to 8 portions
8-ounce package baked tofu, sliced into thin strips
1 to 2 cups of veggies and fruits, such as cucumber, carrot, mango, daikon, or strawberries, sliced into strips
Before you start, have the prepared fillings within reach and use a clean cutting board as a work surface. Fill a 10-inch pie plate halfway with warm water and slide one piece of rice paper into the water. Soak for about 10 seconds or only until the wrapper is pliable but still holds its shape (don’t over soak or it will tear easily). Gently remove from the pie plate, shake off excess water, and carefully spread on the cutting board.
In a horizontal line across the bottom third of the rice paper wrapper, layer a small amount of each in the following order: green onion strips, herb leaves, noodle portion, tofu, and veggie strips. Leave a 1-inch border around the bottom and sides. Fold the bottom edge of the wrapper over the filling, then fold both edges of the rice paper toward the center. Tightly tuck in the ends and sides of the roll and roll upwards to shape a firm roll, just like rolling a tiny burrito. Roll up the remaining rolls and serve immediately with carrot ginger dressing and your favorite sriracha sauce!
