Ah Summer… the only time of year when I lose weight without trying. Beach, pool, jogging, hiking with my dog, lazing in the sun and—best of all—eating loads of vegetables and fruit. Because they are what you want to eat in the Summer, not creamy corn chowder or lentil and goat cheese lasagna or curried pumpkin and apple soup. (Just a random selection of foods I thought I would not be in the mood for right now except that they all sound good anyways). All this garden produce food just looks so beautiful, colorful and hey-hey-hey-healthy.
The flavors of these spring rolls are right on the money (especially with a margarita). Don’t leave them sitting around too long as they get wet and start to loosen up and sag a little. Make sure you have a homemade peanut sauce for dipping.
Pineapple, artichoke and jalapeño spring rolls
makes 10 spring rolls
1/2 fresh pineapple, peeled and chopped
2 carrots, julienned or shredded
2 fresh jalapeno, deseeded and julienned
1 jar artichoke hearts, halved
soft green lettuce
assorted fresh herbs (mint, cilantro, basil, Thai sweet basil, chives or spring onion)
10 spring roll wrappers
1) Prep all the vegetables and herbs first. Wash, peel and chop.
2) Set your work station together to make the assembly easier—the plate of prepped vegetables, fruit and herbs; a bowl of water; the spring roll wrappers; a counter or cutting board for rolling; and a platter for the finished product.
3) Dip a spring roll wrapper into a bowl of room temperature water and shake off excess water. You have a short time before the wrapper gets too soft and sticky to work with. Set it onto your work surface and lay down the lettuce first, followed by the julienned vegetables, the pineapple and plenty of mint, cilantro and basil. Fold up the bottom of the spring roll first. Then fold over one side of the wrapper and then roll up tightly.
4) Set the finished spring roll on a platter and repeat.
5) Serve with this peanut sauce (or use another nut butter if you don’t like peanut butter).