Seasonal Twist to the Summer Roll

Who doesn't love a summer roll? They are consistently requested by my clients and even (*gasp) by my son. In fact, he loves making them with me, and I highly recommend trying this out with little chefs to get them interested in the kitchen. They will love the way that the rice paper transforms from brittle to almost slimy (don't worry the water absorbs quickly), and the joy and accomplishment that they'll feel in creating their own roll is priceless.

I think it's perfectly fine to dish up a classic summer roll any time of year, but recently I wanted to create something seasonal, and the End of Summer Roll is what I came up with. You can find the full recipe in the recipes tab. I just want to share some of the highlights here.

Sweet potatoes, beets, carrots, kale or spinach in a yummy roll

I decided that I wanted spiced sweet potato sticks to be the center of the recipe. So, I cut up sweet potatoes and tossed them with cardamom, olive oil, black pepper, and salt. Then I shredded beets and carrots for color and nutrients.

Baby kale, baby spinach, or even arugula all work with this recipe the way that basil or cilantro would for a classic summer roll.

You can add avocado if you want that creamy factor. Or include crispy tofu sticks if protein is an important part your meals.

After the rolls are ready to go, you can pair it with a seasonal maple-ginger dipping sauce.

This seasonal twist is perfect for a fun week-night dinner, but it is also great for impressing folks and would be enjoyed at any gathering.