Vegetable Summer Rolls
Vegetable Summer Rolls
Hi! It’s been a minute since I’ve shared my Summer Rolls here. These beauties are always a crowd favorite. Here is a recipe.
Ingredients
6-8 servings
16 6-inch rounds rice paper
One salad bag of baby spinach (about 2 cups)
1 packets of rice noodles cooked.
2 cups shredded peeled carrots
2 cups thinly sliced cucumbers
2 cups of shredded purple cabbage
Some fresh herbs of your choice. I love mint.
½ cup fresh mint leaves
Method
Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2-5 seconds. Turn it and dip the remaining section, then lay on a damp towel or lightly oiled surface.
Working on bottom third of rice paper, spread some spinach leaves, noodles, a few pieces of shredded carrots, cabbage, cucumber, and herbs. Do not overfill it. Use a few pieces of each filling ingredient. Fold up the bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients. Repeat and enjoy with the peanut sauce.
Peanut Sauce
1/2 cup creamy peanut butter
1 tsp of freshly grated ginger
Juice from 1 lime
3 cloves of garlic
1/2 cup of water or more depending how thick or thin you want your sauce.
3 tsp of maple syrup
2 Thai chilies
Salt to taste
Blend everything in the blender until smooth.
