Rainbow Fresh Rolls with Edamame-Avo Dip

Their name says it all; nothing but fresh, colorful veggies pack these Fresh Rolls, making them the perfect summer fare for any outdoor gathering, or everyday snacking. Mix it up with whatever is growing in your garden, or is available at your local Farmers' Market. Plus, the verdant blending of Avocado and Edamame in the dip makes for a cool, creamy base that carries a kick with warming ginger and just enough wasabi to remind you what summer heat really feels like!

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Rolls:
1 red pepper
1 C purple cabbage
4 large carrots
3 leaves greens (Romain or butter leaf lettuce or handful of spinach)
1/2 C corn kernels, cooked and cut from cob
1 package fresh roll rice wrappers

Batonnet (Not sure what that cut is? Ask the Obsessive Chef Cutting Board or take an Essential Knife Skills class from Chef Lisa! ;)) red peppers, cabbage & carrots.

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Boil corn and cut from cob, chill. Fill a shallow pan or deep plate with luke warm water. Pass wrappers through the water bath on each side to hydrate, allowing excess water to drip off. Fill each wrapper with small bundles of each veggie, including a folded leaf of greens and sprinkling of corn. Roll according to package directions, folding in sides and rolling up to seal ends. Serve immediately or wrap and chill. Cut in half to serve.

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Dip:

1 C edamame, shelled, steamed & chilled
1 clove garlic, minced
3 Tbl olive oil
2 Tbl lime juice
1/2 tsp fresh grated ginger
1 tsp hydrated wasabi paste
1 ripe avocado
Salt to taste
Several sprigs of chopped cilantro to garnish
In a food processor, puree edamame, garlic, lime juice, ginger and wasabi to a smooth texture. With the motor running, drizzle in olive oil. Add avocado and pulse to incorporate. Add salt to taste. Transfer to a serving bowl and sprinkle with cilantro to serve.

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