Sneak a taste of sunny days with a refreshingly light and delicious summer roll.
Peanut Dipping Sauce
1 Tbs hoisin sauce
1 Tbs creamy peanut butter
1 tsp Sriracha sauce
1 tsp warm water
Crushed peanuts, to garnish
Whisk all ingredients but water and peanuts in bowl or food processor. Pour into bowl and whisk until smooth. Add warm water until you reach desired thickness. Pour into a serving bowl and top with peanuts to garnish.
10 rice paper wrappers
1 large carrot, peeled and julienned
1 large cucumber, julienned
1/2 large red pepper, julienned
1/4 cup bean sprouts
1 oz cooked rice noodles/vermicelli (optional)
1 avocado, sliced
Handful of fresh cilantro
Handful of fresh mint
1/3 cup spring mix
Sesame seeds for garnish (optional)
Prepare Rice Paper Wrappers
Pour warm water into a large bowl or 9-inch square or round baking pan. Dip the rice paper wrapper in the water one at a time for 15-20 seconds. Place on a flat surface and pat slightly dry.
Fill the rolls
Place a few sticks of carrot, cucumber, red pepper, bean sprouts and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper. Add noodles (if using), a couple slices of avocado, and sprinkle of mint and cilantro cilantro. Lay a few leaves of Spring Mix on top.. Pull the bottom of the roll over the filling, then roll the sides tightly. Cut into six pieces and place on a serving plate. Garnish with sesame seeds and serve with peanut sauce.
As seen on Emshika's Kitchen.
Photo by Rodeo & Co. Photography