Vietnamese Summer Rolls
Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.
Ingredients
- Rice wrappers
- Rice noodles or vermicelli rice noodles
- Baby bok choy
- Carrots
- Cucumbers
- Red cabbage
- Green cabbage
- Bell peppers any color
- Radishes
- Pea pods
- Mint leaves
Peanut Sauce
- ½ cup creamy peanut butter
- 2 tbsp rice vinegar
- ⅓ cup soy sauce or tamari
- ½ tsp sriracha or chili paste - more if you like it spicy
- 2 tbsp granulated sugar or maple syrup or honey
- 2 tbsp toasted sesame oil
- 1 clove garlic
- ½ tsp grated fresh ginger
Instructions
Peanut Sauce
- Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic and ginger in a small food processor or blender until smooth and creamy.
- Set aside while you making the summer rolls
Summer Rolls
- Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
- Add the rice noodles to a bowl of hot water, according to package directions.
- Fill a pie plate with warm water.
- Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
- Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
- Add the noodles and any vegetables you like to the lower half of the wrapper.
- Begin rolling by pulling the wrapper over the vegetables, fold in the sides and roll tightly.
- Serve immediately with the peanut sauce.