Summer is all but over. But for most of us, the heat is still very much on outside—which means we’re not quite ready to move on to soup, stew, and chili season just yet.These summer rolls from N.Y.C. hot spotBodega Negraare refreshing, but hearty and packed with flavor — perfect for agame day snackor packed up for a picnic in the park (while you still can).
It might take you a few tries to get the basic wrapping-and-rolling technique down, but once you do, the possibilities are endless. You can go crazy with fillings: noodles and veggies with a spicy peanut sauce for a more classic Asian route, or even a dessert roll stuffed with sliced fruit and dipped in chocolate.
This one, however, gets its inspiration from south of the border, with black beans, pico de gallo, grilled chicken, avocado, and tortilla strips. Serve them alongside a zesty homemade jalapeño ranch dipping sauce and everything will be right in the world.
Bodega Negra’s Mexican Summer RollsServes 4
For rolls:1 8-oz. chicken breast, pounded thin½ cup canned black beans, drained and rinsed½ cup pico de gallo, homemade or store-bought8 Vietnamese rice paper spring roll wraps, 8-inch size4 oz. iceberg lettuce, shredded4 oz. fried tortilla strips2 avocados, pitted and sliced2 limes, juiced½ cup queso fresco, crumbled4 oz. red radishes, thinly sliced
For jalapeño ranch dipping sauce:1 jalapeño pepper, seeded and chopped½ cup packed fresh cilantro1 cup buttermilk1 cup mayonnaise½ packet of ranch seasoningJuice of ½ lime
1.Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper, and grill, turning once, until cooked through. Allow to cool and slice into eight equal sized thin strips and set aside.
2.In a small bowl, mix black beans with pico de gallo and stir together, taste and adjust seasoning if necessary.
3.To begin the wraps, place all ingredients in small dishes on a large counter space. Take a wide shallow tray and fill with room temperature water.
4.Working one at a time, place the rice paper wraps in the water and gently soak until softened. It is important that the wraps are soft and pliable but not too soaked as they can rip easily.
5.Remove wrap from water and place on a clean and dry cutting board.
6.Build the wraps in the same order of ingredients for each one, placing them towards the center-bottom half of the wrap: lettuce, tortilla strips, chicken, black bean pico de gallo, avocado, squeeze of lime, season with salt and pepper, queso fresco, and slices of red radish across the top.
7.Fold up the roll, bringing the bottom part over the ingredients and folding it tightly together and folding in the sides and rolling tight upwards towards the top (similar to rolling a burrito). Be careful not to rip the wrapping, but try and keep them as tight as possible.
9.For the dipping sauce:Combine buttermilk, cilantro and jalapeños in blender and blend until smooth. Transfer to bowl and stir in ranch seasoning, mayo, lime, and freshly ground black pepper to taste.
—Shay Spence
source: people.com
