These Summer Rolls with Red Curry Peanut Pumpkin Dipping Sauce are a fresh new take on summer rolls, perfect for the transition to fall!
You guys, tomorrow is a big day. I can hardly contain my excitement…
We’re getting air conditioning!!!!!
I know, all y’all over in the other 45 or so states that are actually already experiencing fall must think I’m crazy. Why bother getting air conditioning installed in the MIDDLE OF OCTOBER??? Well, let me just tell you that if you had been sweltering in the unusually high temperatures that Santa Barbara has been experiencing this year (in fact, the last couple of years) you would be right there with me in my utter joy and happiness. It has been over 90 degrees here pretty consistently for the last month or so, and with little to no air flow going through our house it’s just been a nightmare.
I keep saying to myself, “Maybe this will be the last heat wave of the year?” One can only hope.
Summer Rolls with Red Curry-Peanut-Pumpkin Dipping Sauce
For the Red Curry-Peanut-Pumpkin Dipping Sauce:
- 2/3 cup pumpkin puree
- 1/3 cup creamy peanut butter
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons red curry paste
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 cup hot water
For the Summer Rolls:
- One dozen medium shrimp can be pre-cooked or you can cook them beforehand yourself
- One package extra firm tofu patted dry with paper towels then cut into strips
- 1 1/2 tablespoons olive oil or coconut oil or bacon grease*
- 1 package rice paper wrappers
- 2 large carrots. shredded I used my food processor, or you can always buy pre-shredded at the supermarket!
- 1 medium to large cucumber, julienned
- 1 bunch of cilantro
- 1 avocado, sliced
- First, make the dipping sauce. Whisk together all sauce ingredients except for the hot water. Once these ingredients are incorporated, whisk in the hot water. Refrigerate until ready to use. This will help it thicken up a bit.
- Heat your choice of oil in a large skillet over medium-high heat. Once oil is hot, add tofu. Do not stir until the side of the tofu in contact with the skillet has gotten a nice golden-brown. Once it has, stir so that all sides take on this same hue. Once tofu is golden on all sides, remove from skillet and set aside.
- Organize all of your Summer Roll fillings into an assembly line of sorts. Fill a pie plate (or other vessel of similar size) with an inch or two of water. You will need this to soften up your rice paper. You will also need some counter/plastic cutting board space to assemble the rolls. I used my marble pastry slab which worked pretty well.
- Place the rice paper wrappers in the dish of water one at a time. They will take about 10-15 seconds to completely soften up. Feel free to swish them around in the water as needed. Once the wrapper is soft, remove it from the water dish and place flat on your work space. Starting about one third of the way up from the bottom of the wrapper, start layering your toppings. I went in this order: cucumber, carrot, cilantro, protein (tofu or shrimp), avocado. This seemed to work fairly well.
- Bring the bottom third of the rice paper up towards the filling, while sort of tucking the filling back into the paper as you roll, making it as tight as possible. Once you have the filling contained in the wrapper, fold both sides over, then continuing rolling as tight as possible. When you get to the end (which should be at the top of your work space), the rice paper should stick to itself fairly easily, but if you need to help it along just dab on a little more water with your finger.
- As I said, I am far from a pro at Summer Roll wrapping, but the process did get easier as I went along. I also got a better feel for how much of each filling item to include in each roll. Practice makes perfect!
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Practicing for my close-up…
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