This recipe is the obsession of my friends and family. Some years ago it was hence named: summer rolls with magic sauce. Whilst the peanut flavour is certainly present in the sauce, it is so nuanced and bursting with other flavours that we really just call it magic sauce. The flavours are so levelled up in comparison to anything else that I’ve tasted, while being carefully balanced, and I’m so excited to share this recipe with you, and for you to try it! I also cannot imagine a healthier meal. It is chock-full of vitamins and minerals, and packs in protein, healthy fats, and both simple and complex carbohydrates into one bite. If you want to make the summer rolls extra light (or if you simply want to cut a step for the sake of time), feel free to omit the rice noodles for an extra hit of veggies and protein. I like to switch it up and play with the protein choice—I will sometimes swap the chicken for shrimp, or I have even made Thai or Japanese fried chicken for some real fun. Finally, I highly recommend enjoying these gorgeous summer rolls with a mojito or a tropical fruit based cocktail.
Recipe:
Makes 12 rolls/serves 4-6 (3-2 per person)
Notes
I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly. Generally speaking, pink Himalayan salt is less salty than most others.
When I say packed, I mean PACKED! The ingredients should be pressed down to the max into the measuring cups.
As regards the choice of lemongrass, I would only recommend using the fresh stalks if you have a high-quality, high-powered blender. Without this, texture will remain. Use lemongrass from a tube if your blender isn’t very powerful.
The chicken in this recipe can be replaced with (36) shrimp.
The protein is grilled on the barbecue, in order to get a good char. You may alternatively use a grill pan or regular pan in a pinch. Be sure to drizzle the pan with olive oil if using.
If you want a larger quantity of protein, make 3 large chicken breasts instead of the 2 called for. In this case, use 3/4 cup of the sauce to marinate, instead of the 1/2 cup called for.
Enjoy the summer rolls the day that they are made; they will not keep well until the next day. The texture of the rice paper will harden overnight, and the avocado will brown.
The sauce will keep well in the fridge for upward of a week.
This recipe makes a large portion of sauce—just under 1 litre. Whenever I make less, everybody is sad. So I have learned my lesson. You will want plenty for dipping, and any leftover sauce makes for a great stir fry, or salad dressing.
Snow peas and/or bean sprouts could be a fun addition/modification to these rolls.
Magic Peanut Sauce
Ingredients
1/2 cup coconut milk
zest of 4 limes
1/4 cup lime juice
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup tahini
3 tbsp sesame oil
1/4 cup maple syrup
5 medium cloves garlic
1/2 cup fresh ginger, packed
2 lemongrass stalks (outer layers removed) or 3 tbsp lemongrass from a tube *see notes
1/4 cup + 2 tbsp fresh coriander, packed
1/2 tsp salt (pink Himalayan)
Instructions
Blend all ingredients together in a high-powered blender until smooth.
Refrigerate until ready to use.
Summer Rolls
Ingredients
2 very large chicken breasts
1/2 cup of the Magic Peanut Sauce (above)
75 g uncooked rice vermicelli
12 pieces of rice paper
36 mint leaves
1 1/2 cups thinly shredded red cabbage, packed
2 large ripe mangos (any variety), medium slice
1 1/2 ripe avocados, medium slice
1/2 large cucumber, thinly sliced (but discard the pieces that are purely seeds)
3 green onion stalks, thinly sliced
1 1/2 cups shredded carrots, packed
3/4 of a green pepper, thinly sliced
3/4 of a red pepper, thinly sliced
24 large coriander sprigs
24 medium or 12 massive basil leaves
Instructions
Cut chicken breasts in half, lengthwise. Place in a bowl with 1/2 cup of Magic Peanut Sauce. Mix, and marinate in the refrigerator for 24 hours, or overnight. If you are pressed for time, you may marinate it the day of for whatever time you do have, or not at all, understanding that the flavour will not penetrate the chicken as deeply. If this is the case, don’t worry! The dip is so flavourful, it’ll be wonderful anyway.
Bring chicken to room temperature before cooking. Grill on the barbecue, set on high heat. Barbecues vary, so aim to get a good char on both sides, and ensure that a meat thermometer reads 165 degrees Fahrenheit. Let rest for 5 minutes, then cut into strips. If you cut the strips thinly (as pictured), use 2 per roll, otherwise use 1 cut to medium thickness.
Cook rice noodles according to package instructions. Rinse with cold water.
Prepare your work station with a wide and deep plate, filled with warm water. Have a clear space on your counter next to it, followed by a serving platter to complete the lineup.
To make a summer roll, submerge a piece of rice paper in the warm water. Take it out after 10-15 seconds, or when it feels soft to the touch. Place it on your clean counter. Lay 3 mint leaves down the middle, followed by as much of each ingredient as you would like. The quantities called for in the ingredients are to be evenly dispersed amongst the 12 rolls. I use 2 sprigs of coriander and 2 medium basil leaves per roll. The order that I use is: mint, fruits/vegetables, chicken, noodles, remaining herbs.
Repeat with the remaining 11 pieces of rice paper.
Serve immediately with the Magic Peanut Sauce. Be very generous when spooning it onto your summer roll. Option to top the sauce with roasted salted peanuts for the extra crunch and peanut hit.
Enjoy!
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