FOFF “That’s the Way I Roll” Summer Roll

by Joanne on October 20, 2011

Before I get started on this week’s FOFF recipe, I have to share what I saw right outside the kitchen window as I began preparing dinner.


The little ones are growing up.  These guys have been in our yard all summer with their mother.  We saw them small with spots and now their coat has darkened to the wintery brown.  Isn’t nature just beautiful?

The recipe…

A Summer roll from Carla Vavala.


Page 7 of her book

Carla Vavala


This recipe was surprisingly easy to make. I always get apprehensive when I have to roll something up.  I have little patience when things begin to get messy.   The difficult part was eating the rolls.  You do have to roll up nice and tight otherwise you will have a mess, especially when trying to eat them.   The filling is the best so if it ends up in a pile on your plate, you’ll still enjoy the big wonderful, amazing flavor.  Sweet and sour and satisfying.  Don’t be afraid – go for it and let me know how you “roll”.

Makes 8 – 10 rolls

  • 1/2 package of broccoli slaw mix
  • 2 scallions, chopped
  • 1/4 cup chopped cashews
  • 4 basil leaves, cut into ribbon like pieces
  • 1 can chopped water chestnuts – drained
  • 1/2 package fresh bean sprouts (I didn’t use the bean sprouts because I couldn’t find them in the store)
  • 1 package of flavored Asian noodles – set seasoning packet to the side for later use.
  • 1 tsp crushed red pepper flakes (*Carla uses 1 TBS or 1/2 for mild but even 1/2 was too much for us).
  • 1 TBS sesame oil
  • 1/4 cup cider vinegar
  • 1/4 cup sugar (*I used 1/4 cup Agave)
  • 1/4 cup toasted sesame seeds (*Simply spread them onto foil and broil them CAREFULLY for 1 minute or so. Don’t burn – they brown quickly)
  • 1/4 tsp cayenne pepper (optional) – I used a pinch
  • Large Rice paper wrappers
  • Warm water in pie plate

In a medium bowl, add the broccoli slaw, scallions, cashews, basil, water chestnuts, bean sprouts (if using) and Asian noodles.  Toss to blend.

in a small bowl, mmix crushed red pepper flakes, sesame oil, cider vinegar, and sugar (or Agave).  Sprinkle about 2 tsp of the reserved seasoning from the noodles (I only used about 1 tsp).  Add the toasted sesame seeds.  Add the cayenne pepper if desired.

Add warm water to the pie plate and dunk a rice wrapper in the water only for about 15 –20 seconds otherwise they will tear.   Place on working surface and add 2 TBS of slaw mix to the wrapper. Fold up like a burrito.    If you don’t serve immediately, cover with a damp paper towel and hold in the fridge until ready to serve.


We may not have followed tradition by eating these Spring Summer rolls on the first day of Summer, but the spicy sweetness that you experience when biting into the roll is pleasing any time of year.  These might even be a nice snack for Sunday Football!

Next week:  We will be making pretzels! Want to make pretzels with us?  Email me at and I will give you the recipe.  You need yeast, white sugar, flour, salt, butter, baking soda, kosher salt and…. maybe RAISINS if you want.

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  • At 2011.10.20 16:05, Peggy said:

    I am so sorry – I totally forgot to make these yesterday! I meant to. . .good intentions, right? They look fabulous!
    Love the deer – they are so beautiful.

    • At 2011.10.23 14:25, Erin @ Dinners, Dishes and Desserts said:

      These look so fresh and good! Perfect for a football party, no one says these have to be only eaten in the summer!

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