As long as we’re on the subject of Green Goddess, we’ve got a little bit more to share. (Can you tell we’re obsessed?!)
The reason for our obsession, of course, is that gardens and farmers’ markets are pretty much exploding with herbs, which is exactly the point of Green Goddess dressing: tons and tons of fresh green herbs. But no matter how much Green Goddess dressing we blend together — and believe me, we’ve been consuming the stuff by the pint-full here — we still always seem to have handfuls of fresh parsley, chives, tarragon and dill left.
So in the midst of tucking Asianesque herbs like cilantro, sweet basil and mint into Vietnamese Shrimp Summer Rolls for a recent dinner party at TSHQ (more on those rolls later), we were inspired to try a similar thing with herbs that we actually do like (cilantro tastes like soap to me and basil is something I am still trying to understand).
Green Goddess Summer Rolls were born. They are awesomely fresh and delicious and perfect for summer lunches.
The rolls are simple enough. Shredded roast chicken stands in as the protein instead of shrimp (a sauteed tofu would be a great way to make this vegetarian), crisp lettuce, and then avocado and the herbs that make it Green Goddess. Most rolls are wrapped up burrito-style, with the contents completely encased inside, but these are just rolled up like fajitas, leaving the ends open and letting the bright gorgeous green leaves stick out.
The rolls are good enough dipped in fish sauce that we use for Shrimp Summer Rolls, but apparently, we just can’t get enough of the Goddess. We just took a little of the dressing we had, thinned it out with extra lemon juice and water and used that as a dipping sauce since there’s no such thing as herbaceous overdose in our kitchen. Now that we think about it, any sweet, tart vinaigrette would be a good dipping sauce, including the Lemongrass Ginger Vinaigrette we just whisked together.
Green Goddess Summer Rolls
large rice paper wrappers
leafy lettuce (like romaine, red leaf, or green leaf), washed and ribs removed
shredded roast chicken
avocado, sliced lengthwise
fresh parsley sprigs
fresh mint leaves
fresh tarragon leaves
salt and pepper to taste
Fill a large heat-safe bowl with very hot water (boiling water is fine, but just make sure it cools enough for you to stick your fingers in it). Place a damp kitchen towel on a cutting board.
Rice papers are stiff when they come out of the pack. I like to use only half a wrapper (to keep the rolls super light) so I used very sharp kitchen shears to cut each wrapper in half.
Dip ½ of a round rice paper wrapper in the water, and let it soak it until softened, about 1 minute. Remove the rice paper from the water and lay it flat on the towel with the straight (cut) edge at the top.
About one-third of the way in from one of the sides, place a lettuce leaf with the ruffled edges slightly longer than the wrapper, some shredded chicken, 1-2 slices of avocado, and a few springs/leaves each of the parsley, mint, chives, and tarragon (and of course, any other herb you’d like). Fold the wrapper over the contents, and carefully roll up as tightly as you can without tearing the wrapper. Place on a plate seam side down (to keep in sealed).
Serve with Green Goddess dressing that has been thinned out with lemon juice, water, and a little more sugar. The rolls should be eaten very soon after rolling.