summer rolls, northwest style

Make ’em ahead, wrap ’em and pack ’em, these are a cool  summer treat for outdoor dining! Shrimp or prawns, crab are all optional. Or, arrange all of the beautiful ingredients on a serving platter and let your guests roll their own!





Course Main Course
Cuisine American


  • 4 rice papers 8-inch diameter, or large lettuce leaves
  • 1 cup cooked rice or rice noodles cooled
  • 2 nectarines sliced
  • 12 fresh basil leaves
  • honey goat cheese
  • 1/2 pound salt roasted prawns cooked shrimp, or crab meat
  • hoisin aioli
  • sweet hot pecans
  • fresh thyme
  • black pepper


  1. Soak rice papers in warm water about 15-20 seconds, just until softened. Remove from water and lay out. In a line, arrange rice, then top with nectarines and basil leaves. Layer with cheese, seafood, hosing aioli and pecans, season with thyme and black pepper. Fold one edge in, then roll up like a burrito.

Recipe Notes

Makes 4 summer rolls.


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