Grilled Vegetable Summer Rolls with an Asian Dipping Sauce

June 13, 2014
0 Ratings
  • Serves 4
Author Notes

In an effort to feel healthier and more energized, my doctor recently started me on an elimination diet. That means you remove gluten, soy, dairy, eggs, peanuts, shellfish, red meat, night vegetables and sugar from your diet for about 3 weeks. Then you can systematically start adding these food back into your diet and evaluate how each one makes you feel. What was left to eat after eliminating nearly all my favorite foods? Air? The first few days were brutal, I was irritable, starving, and craving sweets. I knew I had to get creative and start finding foods that were allowed on the diet, but also left me feeling full and satisfied. This is one of the dishes I made for a dinner party I hosted. These summer rolls look so beautiful, they are light but filling, and the dipping sauce is a winner. But best of all, they’re good for nourishing and fueling your body. —heather

What You'll Need
  • Grapeseed oil cooking spray
  • 2 green zucchinis
  • 1 yellow squash
  • 1 red pepper
  • 1 red onion
  • Sea salt
  • 8-10 fresh basil leaves (or mint)
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon minced lemongrass
  • 4 tablespoons rice vinegar
  • 4 tablespoons coconut aminos
  • 1/2 cup toasted sesame oil
  • 2 tablespoons almond butter
  • 5 ounces rice vermicelli
  • 1 package spring roll wrappers (also rice)
  1. Heat your grill and spray with cooking oil. Cut the zucchini, squash, red pepper, and red onion into 1/4 inch thick slices and sprinkle with salt. Grill on each side about 2-4 minutes. Remove to a plate.
  2. Add the garlic, ginger, lemongrass, vinegar, aminos and sesame oil into a small glass jar, cover and shake well. Then add the almond butter and shake until incorporated. I use the garlic, ginger, and lemongrass paste from Gourmet Garden. It's easy and tastes great in this sauce.
  3. In a pot of boiling water, add the rice vermicelli and cook about 4-5 minutes or until tender but not mushy. Drain in a colander but do not rinse.
  4. Using a 9" round cake pan, add about 1/4 inch of water and submerge a spring roll wrapper until softened. Lay out a paper towel, gently spread the damp wrapper on the paper towel and blot the top dry with another towel. To fill: imagine 2 horizontal lines going across the wrapper dividing it into 3 parts. Using the bottom line, first lay out the basil, then a few slices of each of the grilled vegetables, and then a small bit of the rice noodles. Fold the bottom of the wrapper up over the filling, pull gently to cover. Fold in just 1/2 inch on each side. Continue rolling up the wrap. Repeat. Slice the summer rolls in half and serve with the dipping sauce.

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