I handed in my cookbook manuscript the other day and totally crashed afterward. I thought it would be this moment fraught with emotion and triumph, but really I just wanted a shower and a nap. Not a celebratory drink in sight! Also, truth bomb: the month leading up to my due date saw more pizza nights than you might expect. Combine that with the constant coffee, way less sleep, and you might understand why some of my sparkle has worn off.
But I also feel like I’m slowly getting integrated with normal life again. We’ve restocked the fridge and the weirdly mild weather has me craving smoothies, salads and other mega fresh preparations. I’d be cool with not seeing another pizza for a little while, so this lighter style of eating is suiting just fine. It’s exciting to have time for foods with no higher purpose besides enjoyment and nourishment in the moment.
So now that I have a big chunk of that project out of the way, I’m hoping I can be here more often. I know people are always looking for a little extra inspiration around holiday time, so I’ll be plotting away with that in mind. I thought I’d start with snacks/small party bites.
I was craving a green papaya/mango salad a little while ago and then I saw what felt like 30 pictures of summer rolls on Instagram. I knew that I needed to combine the two things as soon as I had a free moment. Tropical fruit selection can be unpredictable at some of the grocery stores in my area, so the only papaya I could find was a moderately ripe one. A more sour, crisp, and green one would have been delicious, but the ripeness still worked here. My straggly mint plant came through with the greens for this, so still a little bit of local love ;)
Holiday hugs. Talk next week!
Papaya Salad Rolls with Lime Dip
Ingredients
Lime Dip
- 1-2 Thai green chilis, chopped
- 1 garlic clove, chopped
- ⅓ cup fresh lime juice (from 3-4 limes)
- 1 tablespoon gluten-free tamari soy sauce
- 2 tablespoons pure maple syrup
- 3 tablespoons grapeseed oil
Rolls
- 1 cup fresh mint leaves, lightly packed
- 1 cup cilantro leaves, with stems, lightly packed
- 1 large, barely ripe papaya, julienned or peeled into strips with a julienne peeler
- 1 red bell pepper, cut into thin strips
- 1 medium shallot, sliced paper thin
- 1/2 cup roasted peanuts, chopped
- 15 or so round rice paper wrappers
Notes
- I originally intended to make this with mango instead of papaya, but no decent mangoes at the store! If you have access to nice ones, they’d be delicious here.
- A great video on salad roll wrapping technique right here.
- If you’re eating a large volume of these on your own, I’d recommend a couple of tablespoons of cashew or almond butter blended into the sauce. The dip as written can get quite tangy/acidic after you’ve ate 6-7 of the rolls
Instructions
- Bring a kettle of water to a boil and then take it off the heat. Let it sit while you prep everything.
- To make the dip, combine all sauce ingredients in the blender and whizz on high until you have a smooth, runny sauce. Store in the refrigerator while you prepare the rolls.
- To make the rolls, arrange the mint, cilantro, bell pepper, shallot, and peanuts on a large cutting board. Set your rice paper wrappers to one side. Next to the rice paper wrappers, set down a wide bowl that’s large enough to accommodate the wrappers. Pour the hot water into the bowl–it should be hot, but not too hot to touch. Place a platter or large plate nearby.
- Take one rice paper wrapper and submerge it in the hot water. Soak the wrapper until it’s soft and very pliable, about 20 seconds. Lay the wrapper out flat on a clean surface. Sprinkle some chopped peanuts across the bottom third of the wrapper. Lay some mint and cilantro leaves on top. Fold up a section of the julienned papaya and lay it on top of the herbs. Place 4-5 strips of red pepper on top, and a little tangle of shallots.
- Fold the left and right flaps of the wrapper in toward the center. Then, carefully bring the bottom edge (the one closest to you) up over the filling. Try to secure it around the filling as tightly as you can without ripping the wrapper. Keep rolling the filling up towards the farthest edge. Close the roll up and place it on the platter. Repeat soaking and rolling with remaining wrappers and fillings.
Thank you for your Vegetarian Recipes
Just discovered your blog and am loving these recipes along with your point of view! Can’t wait for the cookbook! Thanks so much for all the love.
Your photos are magnificent! These rolls are so pretty, I can see them taking center stage at a holiday party for sure.
TOO GORGEOUS Laura. My eye balls just popped! And hooray for turning in you manuscript! Big big time congratulations lady – a beach vacation sounds like just the thing you would need after a few weeks of decompressing. So great to have it all done for the holidays so you can sink into a jolly coma. Lots of hugs and naps being sent your way, cannot wait to see this beauty of a book (!!!) xo
Gorgeous pictures! Instagram had me craving Summer Rolls too..haha
Congratulations :) hip hip!
These salad rolls are a perfect articulation of everything I have been craving lately… I hope I can make ’em soon!
Congrats on finishing your manuscript! I can’t wait to read it when it’s finally out. I’m sure these are great for refueling, but I bet they also taste quite celebratory.
Congratulations on finishing the manuscript, Laura! What a feat, and what exciting things to follow :) This recipe neeeeeds to happen in my life asap. The shot of your mint plant is so heart-warming! Helps to keep some greenery around as the weather turns brisk. I’ve officially committed to keeping a rosemary plant alive through the winter. Cheers to mild weather and making deadlines! ;)
These look great! And really looking forward to seeing your cookbook!
High fives, lady. YOU DID IT! Can’t wait to get my hands on that high-vibe book. These salad rolls look damn delicious and if I can manage to keep from going straight at the papaya with a spoon.. they will happen. BIG HUGS. <3
Huggin’ right on back, babe! xo
Congrats! So in love with the idea of tropical fruit in a summer roll! :)
Congratulations on handing in your cookbook manuscript! I can’t wait til it comes out! I love how those julienned papayas look. Makes me inspired to start julienning things that I wouldn’t have thought of! These rolls look lovely!
HUGE congrats on finishing your manuscript! I can’t tell you how excited I am to hold your book! These gorgeous and oh so fresh rolls look like the perfect way to start celebrating! So pretty!
Congrats! I love your recipes and photos, so I am really looking forward to the book. I keep hinting to my man that this is the one I want once it comes out haha. Enjoy the holidays and being free of book writing!!!
Girl!! Your book is on it’s journey and you’re already back in the kitchen making magic. You’re inspirational to say the least!! I’ll be off to the Motherland next week and I’ll be sure to knock on the papaya tree a few times so I can make some of these for my family. Stay cozy and enjoy eating non-pizza foods again. Xo
So jealous you’ll get to saunter on up to a papaya tree. Enjoy! And thanks so much for this kind comment, Edlyn :)
xo
Congrats! I can’t wait for your book – these look amazing (I was drooling over your instagram shot of them yesterday). Perfect light party food…
I can’t wait for yours either :D :D
xo L
So beautiful are these rolls, Laura! I am craving something so vibrant right now due to a heavy roasting rotation. Adore the spicy lime dip (and the idea of integrating cashew or almond butter because I know I will eat the whole plate). Monstrous congratulations on completing your manuscript! Your cookbook will be the most beautiful event ever. Cheers to enjoying food in the moment sweet lady. xoxoxo
Thank you so much, Danielle! We’re starting to get roasted vegetable fatigue over here, too ;)
xo L
Huge props for handing in your manuscript girl! Hard work and calls for pizza and now you can hide under the covers for as long as you want! I love the papaya in this. It’s something I rarely use but LOVE the taste of! Definitely need these in my life.
Thanks so much, Katrina :)
-L
HOORAY! I’m so excited for you that the book is done and handed in (p.s. I’ll drink a celebratory drink for you). Enjoy having some time back and many vaca vibes your way! xo
Cheers babe! ;) xo
These look so fresh and delicious! I love thaf the sauce is light too. Yum!
I forgot to say congratulations! Haha! Such an accomplishment. I can’t wait to have your beautiful cookbook in my hands.
Thanks so much Kathryn! :)
-L
These salad rolls look so fresh and delicious. I can completely relate to what you shared about the paradox of creating vibrant, fresh foods and then ending up eating pizza yourself.
GORGEOUS! ..and biggest congrationlations!!! Now go snoooozzzzee <3 <3 <3 Love you so!
Love to you too, babe :)))
xo
Hooray! Congratulations on submitting your manuscript, that’s very exciting! And just in time to wholeheartedly enjoy the holidays without a deadline looming. I keep hearing that we’re (finally!) going to have a more mild winter :) These rolls look so fresh! I am off to find myself a papaya :)
I heard that rumour about the mild winter too! Holding off on purchasing snow tires, hopes ablaze ;) Thanks so much, Christine!
xo L
Congrats on being done with the manuscript. Seriously counting down the days until your book is released — woohoo! Perfect recipe for a well needed escape from all the heavy holiday eating and stunning photos! Glad to have you back in this space!
Thanks so much, Shelley! Feels good to be back in a more normal capacity ;)
-L
Congrats Laura! Can’t wait to see your book!
Thanks Tuulia! <3
-L
Congrats on getting the work done toward your book! These rolls look delicious. Thank you so much. D
wow. i truly love these pictures, and yeah, for sure, i do also love all kinda spring rolls with tangy dippin’ sauces. xx – lisa
Spring rolls for life! Thanks Lisa. xo
-L
Yum!!!! If you don’t mind me asking, which julienne slicer do you have?
Hi Tenile, I have this one from Zyliss and I love it!
-L