Today we will address how to use up leftover veggies. Whether boiled, roasted, or just sliced and diced, there are always leftover veggies. We will call on a favorite, fast, and easy dish from Thailand and Vietnam to turn those veggies into appetizing packages. Summer Rolls are delicious, filling, and refreshing – and they’re really fun to make and eat.

Summer Rolls with Pomegranate Dipping Sauce

Ingredients

Rice Wraps – 8-12
Leftover Veggies – 2 cups – carrots, celery, etc.
Cilantro – 1 handful of leaves
Mint – 1 handful of leaves (optional)
Vinegar – rice wine or apple cider – ¼ cup
Salt – to taste
Neutral Oil – ½ cup
Sesame Oil – 1 tsp. (optional)
Pomegranate Dipping Sauce – recipe follows

Directions

1. Chop or shred veggies into small pieces.
2. Make a light dressing with the vinegar, salt, and oils. Toss veggies with a minimal about of dressing.
3. Fill a shallow bowl or baking dish with water.
4. Pass rice wrap through water to make it pliable.
5. Lay it flat and fill bottom third with veggie mix. Add a few cilantro leaves and some mint if you are using it.
6. Roll like a burrito. Roll up from the bottom to cover mixture. Fold in the sides and continue to roll.
7. Cut in half diagonally. Serve with pomegranate dipping sauce.

 

Pomegranate Dipping Sauce

Ingredients

Pomegranate Juice – 1 cup
Tamari (gluten free soy sauce) – 1 tbs.
Brown Sugar – 1 tsp.
Fresh Ginger – 1 tsp. grated
Garlic – 1 clove grated
Scallions – 2-3 thinly sliced.
Red Pepper Flakes (optional)

Directions

1. Simmer all ingredients in a small pan until combined and slightly thickened. Allow to cool. Garnish with scallions.
2. Serve with summer rolls.