Hi friends,
Well, we thought we were going to put Green Spoon operations on pause for an August hiatus—Greta just had a baby, Fanny still feels like she just had a baby, and the world’s popsicles aren’t going to eat themselves—but we found ourselves craving and cooking the kind of food that felt perfect for the punishing summer heat. And how could we not share? Exhibit A: crunchy, herby, wrappy, zingy, and exceedingly refreshing summer rolls.
These summer rolls are very freewheeling—inspired by a Vietnamese classic, but reflective of flavors and ingredients that we usually have lying around. One version uses tofu, the other chicken, but both feature loads of crunchy veggies, avocado, heaps of herbs and vermicelli—and a zing-y lime and garlic dipping sauce, to boot.1 While this delighted the adults and older kids around the table (is there anyone who doesn’t like dipping their dinner?), newer eaters might struggle with the texture. Luckily the chicken and tofu are perfect for littler diners, cut up and laid over a pile of cooked vermicelli, along with smashed avocado and a grated carrot salad.
Before we forget, a bit of housekeeping! We’re working on planning the next few months of The Green Spoon—any requests? Specific recipes, challenges, interviews, product recommendations? Anything you want to see that we haven’t done? We’d love to hear from you.
Wrap ‘n’ Roll!
Fanny + Greta
Keep reading with a 7-day free trial
Subscribe to The Green Spoon to keep reading this post and get 7 days of free access to the full post archives.