Matcha Dipping Sauce Recipe for Summer Rolls

Matcha is packed with health benefits, and Matcha Dipping Sauce Recipe for Summer Rolls from ‘The Matcha Cookbook‘ will help you incorporate it into your breakfast, lunch, and dinner, as well as other meals.

Matcha has quickly become ingrained in the foodie lexicon, and for good reason. Matcha is made from finely powdered green tea leaves and is high in antioxidants known as polyphenols, which may help protect against heart disease and cancer, boost metabolism, and aid in blood sugar regulation, blood pressure control, and anti-aging. 

The new cookbook delves into the history of matcha and the science behind its health benefits, resulting in delectable recipes for every occasion. If matcha is a new ingredient in your kitchen, you may be surprised to learn that it can be used in everything from risotto to chocolate to body scrub. However, regardless of how you get your matcha fix, this cookbook will open your eyes (and stomach) to the super powder’s versatility.

Below is our favorite recipe from The Matcha Cookbook, including delectable weekend breakfast pancakes, summer rolls that truly taste like summer, and frozen yogurt pops that will satisfy your sweet tooth. 

Summer rolls, which are similar to uncooked spring rolls, are a classic Vietnamese delicacy made of rice wrappers, raw veggies, and aromatic herbs. Although this recipe employs lightly boiled fish, the stuffing frequently includes shrimp.

Ingredients for Matcha Dipping Sauce Recipe

• 7 oz steamed salmon or sea bass, flaked
• 8 rice paper wrappers
• 50–60 strips of Matcha Pickled Vegetables (see below)
• Large handful of anise hyssop leaves (or use 4 iceberg lettuce leaves, halved)
• 1 cup cilantro leaves
• 1 cup baby leaf spinach

Makes 8 rolls

For the dipping sauce

• 1 tablespoon Thai fish sauce
• 1 tablespoon coconut sugar
• 2 tablespoons lime juice
• 1 garlic clove, crushed
• 1/2 teaspoon matcha powder
• 1 scallion, thinly sliced
• 1 green chile, thinly sliced

Recipes

1. To begin, fill a big dish halfway with warm water. Soak 2 rice paper wrappers in water for approximately 2 minutes, or until softened, working in batches. Take the wrappers out of the water and spread them out in a single layer on your work surface.
2. In the center of each wrapper, arrange a few anise hyssops or iceberg leaves. In the center, arrange a few strips of pickled vegetables, followed by a spoonful of steamed salmon and a few more strips of pickled vegetables. Add a drizzle of the pickling liquid and a few baby spinach and cilantro leaves for color and taste.
3. Fold one of the wrappers’ edges over the filling. Fold the ends in and then tightly coil the rice paper wrappers around the filling. Transfer the wrappers and filling to a serving platter and continue with the remaining wrappers and filling.
4. To create the dipping sauce, mix together the sugar, lime juice, and fish sauce until dissolved. Add the matcha powder and whisk until combined before adding the remaining ingredients. Serve alongside the summer rolls in a bowl.