About the Recipe
These Summer Rolls are fresh and vibrant. Filled with a rainbow of veggies, and packed with flavor…they make the best appetizer or a satisfying lunch. To take these rolls to the next level enjoy with a spicy peanut sauce.
Ingredients
Rice paper
For the Filling:
Use any combination of your favorite veggies. Here’s what I used:
mango slices
shredded carrots
shredded red cabbage
green onions, chopped
avocado slices
crispy garlic tofu
edamame
lettuce
micro green mix
cilantro
sesame seeds
For the Peanut Sauce:
1/2 cup peanut butter
2 Tbsp soy sauce (I prefer low sodium)
2 garlic cloves, minced
1-2 Tbsp fresh ginger, minced
1/4 cup lime juice
2 Tbsp maple syrup
1 Tbsp sesame oil
1 tsp sriracha (optional)
warm water, as needed to thin
Preparation
Chop, slice and prepare all filling ingredients before you begin assembling.
Dip your rice paper in lukewarm water for a couple seconds and add to your cutting board. The key is only getting it slightly wet, if it’s too dry it won’t roll and seal and if it’s too wet it will fall apart.
Then fill with your veggies of choice, being careful not to over fill.
Roll by taking the bottom side of your rice paper and wrap it around your filling, carefully tucking in. Then fold both sides in (like a burrito) and roll to seal.
Continue with remaining wrappers.
For the Peanut Sauce:
Add all ingredients to your small blender or whisk together in a small bowl. If the mixture is too thick, add warm water to thin.
NOTE:
Store leftover summer rolls in a covered container in the refrigerator for up to 2-3 days. Place a piece of parchment paper between each roll to keep them from sticking together. I prefer serving them the same day when they’re fresh.
Keep the leftover peanut sauce in the refrigerator in a container for 5-6 days.