Vietnamese Summer Rolls with Spicy Peanut Dipping Sauce
Description
It's just too hot to cook sometimes in the summer, so these spring rolls make a fantastic dinner option. They are filled with wonderful veggies and make a light, refreshing meal when sometimes it's just so hot that you just don't even feel like eating. An
Ingredients
1 package spring roll wrappers
radicchio, arugula, or any leafy green
watercress
julienned carrots
julienned English cucumber, with skin
julienned scallions or green onions
julienned radishes
mint leaves
cilantro leaves
Spicy Peanut Dipping Sauce:
6 T. soy sauce
4 T. rice or cider vinegar
4 T. creamy peanut butter
1 t. brown sugar
1 T. sesame oil
1 T. grated fresh ginger
t t. red chili flakes
chopped roasted peanuts, for garnish
Directions
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Clean, trim and slice all veggies.
Put a little warm water in the bottom of a flat dish or pie plate. Working with one rice paper wrapper at a time, soak it in the water for about 10 seconds, to soften it, but not too long or it will become fragile.
Place wrapper flat down and layer leafy greens down on it, leaving at least one inch all around. Making the first layer of lettuce gives the roll support, and helps it roll easier. Lay other veggies on top, in any configuration, making them thick or thin, however desired.
Fold the top edge of the wrapper down, then starting from one side, fold the whole circle over, like a taco or an omelet. Fold the bottom up, and continue to wrap the roll, using a firm pressure to get a nice, tight roll. It will probably take a little bit to get the hang of it. Cut the roll in half, either on a diagonal, or straight across.
Place on a plate, not letting the rolls touch or the wrappers could stick together. Serve with Spicy Peanut Dipping Sauce.
Sauce:
Whisk all ingredients together in a bowl until it makes a smooth sauce. Taste and adjust as desired.
To store, cover with a damp paper towel and plastic wrap.
Prep Time
Cook Time
PT0M