91ÖÆƬ³§

The first truly hot day of summer changes more than the weather. It changes what's for dinner. Suddenly the thought of standing over a simmering pot for hours feels less appealing, while pasta salad, fresh fruit and anything served straight from the refrigerator start sounding like the perfect meal. 

There is actually some science behind that shift. When temperatures rise, our bodies work harder to regulate internal temperature. Digestion naturally generates heat, which is one reason heavy meals can feel especially uncomfortable during a hot summer day. As a result, many people find themselves reaching for foods that feel lighter and contain a higher percentage of water. That’s when we tend to reach for summer favorites like watermelon, cucumbers, tomatoes, berries and even leafy greens that contribute to hydration while providing a refreshing crunch. 

Our cooking habits change too. During the colder months, many of us happily spend hours roasting, braising and baking. In summer, however, the goal often becomes keeping the kitchen cool. That's why recipes like pasta salads, grain bowls, sandwiches, no-bake desserts and fresh summer spring rolls become seasonal staples. They require little cooking, can often be prepared ahead of time and are easy to enjoy indoors or outside. 

Many cultures have developed dishes specifically designed for warm weather. Spain has gazpacho, a chilled soup. Across Asia, cold noodle dishes provide a refreshing alternative to steaming bowls of soup. Mediterranean cuisine embraces fresh vegetables, herbs and yogurt-based dishes that feel light while still being satisfying. 

Whether it's a simple tomato sandwich, a bowl of pasta salad or a platter of fresh summer rolls, the foods we crave this time of year remind us that good meals don't have to be heavy or complicated. Sometimes the best summer cooking is simply letting fresh ingredients shine. One of my favorite examples is a Vietnamese-style summer roll. Packed with crisp vegetables and fresh herbs, and wrapped in delicate rice paper, these rolls are colorful, refreshing and surprisingly filling. Best of all, they require very little cooking and won't heat up the kitchen on an already warm day. 

Vietnamese-style summer rolls with peanut sauce 

Makes 8–10 rolls 

Ingredients

Summer spring rolls 

• 8-10 rice paper wrappers
• 4 oz. rice vermicelli noodles  1
• cup shredded lettuce
• 1 cup julienned cucumber
• 1 cup julienned carrots
• 1 cup red bell pepper, thinly sliced
• Fresh herbs (mint, basil, cilantro)
• 1 avocado or mango, sliced 

Optional additions

• Cooked shrimp, halved lengthwise
• Tofu, pressed and pan-seared 

Peanut sauce

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1-3 tablespoons warm water, as needed to thin 

Instructions

1. Cook vermicelli according to package directions. Drain, rinse with cold water and set aside.
2. Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey and sesame oil. Add warm water until the sauce reaches a smooth, dippable consistency.
3. Fill a shallow dish with warm water. Dip one wrapper for about 10-15 seconds until pliable.
4. Place softened wrapper on a clean surface. Layer lettuce, noodles, vegetables, herbs and avocado in the lower third. Fold the sides inward, and then roll tightly like a burrito.
5. Serve immediately with peanut sauce. Keep rolls covered with a damp towel to prevent drying out, or cover tightly and refrigerate if making ahead.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through 91ÖÆƬ³§ Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.