WEEKDAYS 1e|12c|p

Lemon Carrot Summer Rolls

Carla Hall
|
Servings: 4
|
easy
|
15 to 30 min
Part 1 of 2

These lemon carrot summer rolls are a delicious snack!


  • Ingredients
  • step-by-step directions
Ingredients
Lemon Carrot Summer Rolls
  • 6 rounds rice paper (8-inches in diameter)
  • Summer Rolls
  • 2 tablespoons olive oil
  • 3 cups carrots (peeled, julienned)
  • 1 lemon (juice and zest)
  • 2 teaspoons fresh thyme (chopped)
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup parsley (chopped)
  • 1/4 cup tarragon (chopped)
  • 1 cup brown jasmine rice (cooked and cooled to room temperature)
  • kosher salt and freshly ground black pepper (to taste)
Herb Mixture
  • 1/4 cup parsley (finely chopped)
  • 1/4 cup tarragon (finely chopped)
  • 1 lemon (zested)
  • kosher salt (to taste)
  • Cucumber Salad
  • 1 shallot (peeled and minced)
  • 1 lemon (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons parsley (finely chopped)
  • 2 tablespoons tarragon (finely chopped)
  • 1 English cucumber (thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Summer Rolls: in a medium sauté pan add olive oil and heat over medium-high heat. Add carrot and cook until almost tender, about 5 minutes. Add lemon juice, zest and thyme and mix to combine. Add white wine and chicken stock and allow to reduce by half. Add parmesan and stir to combine. Season with Kosher salt and freshly ground black pepper. Remove to a bowl and allow to cool to room temperature.
  • For the Herb Mixture: in a medium bowl add the parsley, tarragon, lemon zest and salt and mix to combine.
  • To Assemble: fill a large bowl with cold water. Dip the rice paper in the cold water until softened, about 30 seconds-1 minute. Remove to the cutting board and smooth with hands. Place a large pinch of herbs on the bottom third of the rice paper. Top with 1/2 cup of rice and 1/4 cup carrot mixture.
  • Fold the bottom lip of the rice paper over the carrot mixture, fold the sides inward and roll upwards to form a seam. Serve with cucumber salad.
  • For the Cucumber Salad: in a medium bowl add the shallot, lemon juice, olive oil, parsley, tarragon and whisk to combine. Season with Kosher salt and freshly ground black pepper. Add cucumber and toss to coat. Serve with summer roll.

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