There has been so much snow over these past couple of weeks that it’s all a blur. One of the days when the boys and I were snowed in, I was getting a hankering for the summertime. I decided to pull out some ingredients from the pantry to make fresh summer rolls. I saw some nori and thought I’d make some sushi (vegetable maki) while I was at it.
Beets, carrots, and spinach will provide some scrumptious fillings for the summer rolls and veggie sushi rolls.Instead of sushi rice, I used rice vermicelli today. After toasting the nori sheets briefly over the stove flame, I place some rice and veggies like so.Then give it a tight roll……and they are ready for slicing!
So for the summer rolls, I soaked a piece of rice paper in warm water until it was pliable, and draped it over my plate.
I put the spinach, rice vermicelli, slivered roasted beet and shredded carrot on one half of the paper. I usually lay the spinach or other green on the bottom as it helps to provide some stability to the roll and keeps the carrots from poking through the paper.I fold up the ends and roll it much like a burrito.Here is another in process. The beet juice stained the rice paper a pretty pink.I love these with home made peanut sauce. The winter ones are not quite the same as the summer ones, but during a blizzard, they are as close as I could get.
Here’s a 2017 update for the new year, more photos!
If you use shredded beets (which I recommend), be sure to put them in the middle of the lettuce so they don’t stain your rice paper.
There has been so much snow over these past couple of weeks that it’s all a blur. One of the days when the boys and I were snowed in, I was getting a hankering for the summertime. I decided to pull out some ingredients from the pantry to make fresh summer rolls. I saw some nori and thought I’d make some sushi (vegetable maki) while I was at it. 
