Fresh Summer Rolls with peanut sauce is such a treat on a warm evening. It takes a few failed ‘rolls’ to get the hang of making them tight without being over-packed with vegetables, in my experience, but well worth the practice!
This recipe takes about 45 minutes from beginning to end.
Ingredients: For the peanut sauce:
1/4 cup creamy peanut butter
1 Tablespoon hoisin sauce (available at your local asian market or grocer)
2 teaspoons tamari sauce
1 clove garlic, mashed or finely diced
1 teaspoon sriracha sauce or a chili garlic sauce
1-2 Tablespoons warm water
garnish: crushed peanuts, sprinkle of crushed red pepper
For the Summer Rolls
10 spring roll rice paper wrappers
1 large carrot, peeled and julienne d
1 large cucumber, julienne d (peeled or unpeeled)
1/2 of a large red pepper, julienne d
1/3 cup chopped purple cabbage
1 ounce cooked rice noodles/rice vermicelli
1 avocado, sliced
handful each fresh coriander, mint and basil
5 large green lettuce leaves (romaine, butter, etc), torn in half
fried bean curd, sliced thin (optional)
sesame seeds for garnish
Prepare all vegetables and herbs before assembling.
Prepare the dipping sauce: Whisk everything together in a bowl or use a food processor except water and optional garnish. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl and top with garnish. Set aside.
Prepare the rice paper wrappers: Pour warm water into a large bowl or baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds The wrapper should be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Pat the wrapper slightly dry.
Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles, a slice or two of avocado and a bit of combined herbs. Lay 1/2 of a lettuce leaf on top and slices of bean curd, if you are using it. Do not over stuff the roll. Start small then add more.
Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go.
After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce.
It’s that easy. Of course, experimentation with vegetables is often fun. I once even diced broccoli very fine and layered that in! Anything goes that goes crunch.