- 6-inch rice paper wrappers
- dashi granules
- water for blanching
- warm water for soaking wrappers
- snap peas, ends trimmed
- snow peas, ends trimmed
- baby carrots, tops removed and peeled
- thin asparagus, ends trimmed
- scallions, ends trimmed
- mint, leaves picked
- basil, leaves picked
- cilantro, leaves picked
- edible flowers if available
Heat a medium pot of water to a boil with the dashi granules. Prepare a large bowl with ice water. Blanch the snow peas for 45 seconds until bright green but still crunchy, submerge in the ice water for 1-2 minutes; remove and drain on paper towels. Repeat with the snap peas. Repeat the process with the carrots, blanching until tender to a knife tip, about 1 minute, then chill in the ice water.
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Heat your grill to medium. Meanwhile, quarter the carrots.
Grill all vegetables until they have nice char marks. Allow all veggies to come to room temperature.
Dry-off the rice paper a little. Soak the rice paper, 2 at-a-time, in the warm water until flexible but not soggy, about 10 seconds.
Build your summer rolls adding whatever mix of vegetables you’d like.
Roll up everything into a nice cylindrical shape.
Miso Dipping Sauce
- 1 heaping tablespoon white miso
- 1½ teaspoons honey
- 1 teaspoon Dijon mustard
- 2 tablespoons water or dashi
Mix until smooth.