Description
Light and refreshing Vietnamese summer rolls filled with crisp vegetables and chewy rice noodles, 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
- â…“ cup mint leaves
- ½ cup creamy peanut butter
- 2 tablespoons rice vinegar
- â…“ cup tamari
- ½ teaspoon sriracha or chili paste
- 2 tablespoons organic granulated sugar or maple syrup
- 2 tablespoons toasted sesame oil
- 1 clove garlic, minced
- ½ teaspoon grated fresh ginger
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse under cold water.
- Prepare the peanut sauce by whisking together peanut butter, rice vinegar, tamari, sriracha, sugar, sesame oil, garlic, and ginger until smooth.
- Soak one rice wrapper in warm water for about 15 seconds until softened, then lay it flat on a clean surface.
- In the center of the wrapper, add a small amount of rice noodles, some sliced vegetables, and a few mint leaves.
- Fold the bottom edge over the filling, fold in the sides, and roll tightly to enclose the filling.
- Repeat with remaining wrappers and filling ingredients, placing finished rolls on a serving platter.
- Serve with peanut sauce for dipping.
Notes
If rice wrappers tear, use a second wrapper or convert to a salad. Experiment with seasonal ingredients for variety.