Description
Delightful and colorful Vietnamese summer rolls filled with fresh vegetables, rice noodles, and served with a creamy peanut sauce.
Ingredients
- 6 Rice wrappers
- 1 cup Rice noodles or vermicelli rice noodles
- 1 cup Baby bok choy
- 1 cup Carrots, thinly sliced
- 1 cup Cucumbers, thinly sliced
- 1 cup Red cabbage, thinly sliced
- 1 cup Bell peppers, any color, thinly sliced
- ½ cup Radishes, thinly sliced
- ½ cup Pea pods
- ⅓ cup Mint leaves
- ½ cup creamy peanut butter
- 2 tablespoons rice vinegar
- ⅓ cup tamari
- ½ teaspoon sriracha or chili paste (more for spice lovers)
- 2 tablespoons organic granulated sugar or maple syrup
- 2 tablespoons toasted sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
Instructions
- Begin by cooking the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- Prepare the peanut sauce by combining creamy peanut butter, rice vinegar, tamari, sriracha, sugar, sesame oil, garlic, and ginger in a bowl. Whisk until smooth and well blended.
- Fill a large bowl with warm water and soak one rice wrapper at a time for about 15 seconds, or until it softens. Remove it gently, allowing any excess water to drip off.
- Lay the softened rice wrapper flat on a clean surface. In the center of the wrapper, add a small amount of vermicelli noodles, followed by a handful of sliced vegetables and a few mint leaves.
- Carefully fold the bottom edge over the filling, then fold in the sides and continue rolling tightly until the entire roll is wrapped.
- Repeat the process with the remaining wrappers and filling ingredients, placing finished rolls on a serving platter.
- Serve with the peanut sauce for dipping. Enjoy!
Notes
To avoid stale wrappers, use them immediately after softening. Consider a DIY summer roll station for gatherings.
