Rob and I have been fine tuning our hosting skills this summer. Rob tends to the grill and I make the sides and dessert. If I am lucky, I also try to make an appetizer. Sometimes we don’t realize how long it will take to grill everything and we don’t want hangry guests, so we always try to have something to nibble on.
Hummus and carrots usually work very well. Complete honesty here, we have been purchasing hummus this summer even though it only takes 5 minutes to whip up delicious dips like our favourite hummus, this Hummus-Tzatziki Fusion or this Spinach Miso Dip.
Bite-size veg filled treats for the win. Although a bit labour intensive, these rice paper rolls are perfect as a light appetizer. They keep well although should not be made too far in advance (the rice paper will get gummy).
I liked this version with just cooked carrots with ginger-sesame flavours and combined with fresh and colourful vegetables and cilantro. The Thai inspired flavours paired well with the peanut sauce spiked with orange zest, garlic and ginger.
I hope to share some delicious desserts next. 🙂
Sesame Carrot Rice Paper Rolls with Peanut-Orange Sauce
Adapted from My New Roots
red cabbage, thinly sliced
1 green onion, finely chopped
rice paper rolls
1 recipe for sauteed ginger carrots (see below)
Thai peanut sauce, for dipping (see here for recipe)
1. First, start off by making the sauteed ginger carrots. It can be made ahead of time, chilled before using.
2. In a medium skillet over medium heat, warm 1-2″ of water. Wet a cloth for assembling the rice paper rolls and lay flat over your working area.
3. For each rice paper roll, immerse the dry roll in the warm water for 5 seconds, and then transport and lay on top of a wet cloth. In a line in the middle of the wrapper, add a small handful of cabbage, cucumber, cilantro, green onion and sauteed carrots. Roll up the wrapper from your side first, flip in the edges and continue to roll it closed. Cover with another wet towel as you assemble the remainder of the rolls.
4. Serve with peanut dipping sauce.
Makes 10 rolls, depending on quantities of the ingredients.
Sautéed ginger carrots
1-2 tsp coconut oil
2 tbsp fresh ginger, minced
3 medium carrots, julienned
1 tsp agave nectar
2 tbsp sesame seeds, toasted
Squeeze of lemon juice
1. In a medium skillet over medium heat, heat oil. Once hot, add ginger. After a minute, stir in the carrots and stir fry for 4-5 minutes until warm and lost their raw edge. Stir in the agave and remove from heat. Stir in the lemon juice and top with the sesame seeds.