Name: Summer Salad Rolls
Yield: SERVES 4

Kim Floresca

Although making these rolls may seem daunting at first, once you get the hang of it, you’ll be making them all season long. Want to simplify the prep or use up extra filling? Skip the rolls and make a salad instead: Top the filling with the cashew dipping sauce and chili crunch oil and add chopped toasted cashews for extra texture. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

SERVES 4

FOR THE FILLING:

1 bunch cooked rice noodles, roughly cut into 2-inch pieces

½ cup shredded green cabbage

½ cup shredded zucchini

½ cup shredded red cabbage

⅓ cup mint, leaves only

⅓ cup cilantro, leaves only

¼ cup shredded carrots

FOR THE CASHEW DIPPING SAUCE:

½ cup cashew butter

2 tablespoons rice wine vinegar

2 tablespoons gluten-free tamari

juice of 1 lime

1 teaspoon hot sauce (we like sriracha)

1 teaspoon maple syrup

1 teaspoon water

FOR THE ROLLS:

1 avocado

8 pieces brown rice paper (you can use white rice paper as well)

½ cup basil leaves

1 cup BBQ tofu, rough-chopped

1 head Boston lettuce

¼ cup chili crunch oil (we make our own but also like Redbloom chili crisp—it’s made without sugar or gluten)

1. To make the filling: Mix all the filling ingredients together and set aside until you’re ready to assemble the rolls.

2. To make the cashew dipping sauce: Whisk all the sauce ingredients together in a bowl. Season to taste. (You can add more acid or heat depending on your preference.)

3. To assemble the rolls: Fill a bowl with warm water. (The bowl should be large enough to hold the rice paper. And the hotter the water is, the faster your rice paper will hydrate, so keep it close to room temperature if you’re a beginner.) Quarter your avocado, slice each quarter into 4 pieces, and set aside. Place one piece of rice paper in the bowl and allow it to absorb the water until it is pliable but doesn’t fall apart, about 30 to 45 seconds (depending on the temperature of your water). You should be able to bend it without it breaking.

4. Gently remove the rice paper from the water bath and place it on a clean surface. Place 2 basil leaves in the center of the rice paper (top side down for presentation). Top with 2 slices of avocado and 2 tablespoons of BBQ tofu. Top with a small handful of the vegetable filling, about ⅛ cup. Take care to not overstuff the rolls, so they don’t break when you wrap them.

5. Starting with the bottom (the end closest to you), bring the rice paper over the filling, then bring in the sides one at a time and roll it up as if you’re making a burrito. To prevent sticking, place the roll on a leaf of Boston lettuce. Repeat the process until you have 8 rolls. Keep refrigerated until ready to serve. Serve on the lettuce with the cashew dipping sauce and a side of chili crunch oil.