Larb Summer Rolls
with mango coconut smoothie
Larb is a minced Thai-style salad made with ground meat, aromatics, and fresh herbs. For this fresh twist on summer rolls, make the larb ahead of time and just assemble the summer rolls right before serving.
Smarts: If this is your first time making summer rolls, be sure to give yourself some extra time and watch the video linked in the recipe below. It takes a bit of practice, but once you get the hang of it, making these fresh rolls is a lot of fun.
Smarts: If this is your first time making summer rolls, be sure to give yourself some extra time and watch the video linked in the recipe below. It takes a bit of practice, but once you get the hang of it, making these fresh rolls is a lot of fun.
Proteins
Cuisines
Ingredients
Larb Summer Rolls:
- Ginger, fresh - 1 Tbsp , diced
- Garlic - 3 cloves , chopped
- Carrots - 5 oz , shredded (look for pre-shredded)
- Oil, cooking - 1 Tbsp
- Turkey, ground - 1 lb
- Salt - 1/4 tsp
- Cilantro leaves - 1/4 cup , chopped
- Cucumbers - 6 oz , matchsticks
- Lettuce, green leaf - 8 leaves , torn into large pieces
- Fish sauce - 1 tsp
- Lime juice - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Rice papers - 16 (look for these in the ethnic aisle)
Honey Tamari Dipping Sauce:
- Tamari - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Water - 2 Tbsp
- Honey - 2 tsp
- Sriracha (opt) - 1 tsp
- Sesame seeds, white (opt) - 1/2 tsp
Mango Coconut Smoothie:
- Coconut milk, light (14 oz / 397 g) - 1 can
- Mango cubes, fresh or frozen - 1 lb (sub any tropical fruit like pineapple)
- Ice cubes - 2 cups (omit if using frozen fruit)
Prep
- Ginger / Garlic / Carrots (if not pre-shredded) - Prep as directed. Combine ginger and garlic. Store carrots separately. (Can be done up to 5 days ahead)
- Make dipping sauce - Whisk together Tamari, vinegar, water, honey, Sriracha, and sesame seeds. (Can be done up to 5 days ahead)
- Cook turkey - Heat a skillet with oil over medium heat. Add turkey, ginger, garlic, and salt. Saute until turkey is cooked through, 5 to 7 minutes. (Can be done up to 3 days ahead)
- Cilantro / Cucumbers / Lettuce - Prep as directed. (Can be done 1 day ahead)
- Make smoothie - Combine coconut milk, mango, and ice in a blender. Blend until smooth. Add some water if the smoothie is too thick to blend easily.
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Make
- If turkey was cooked ahead, heat it in the microwave until warm. Stir in cilantro, fish sauce, lime juice, and red pepper flakes (if using). Taste and season with some more fish sauce, lime juice, or red pepper flakes if needed. Set aside.
- Set out all ingredients for filling the rolls - lettuce, turkey, carrots, and cucumbers.
- Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
- Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking).
- Place rice paper onto a clean counter or cutting board. Do 4 at a time and then assemble 4 rolls.
- To assemble rolls, layer lettuce, turkey, carrots, and cucumbers. (You may need to tear the lettuce leaves into smaller pieces as you work so that they fit in the middle of the rice paper rolls.) Don’t overfill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
- Repeat until you have no more filling.
- Serve summer rolls with dipping sauce. Enjoy smoothie on the side.
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