Vietemese Style Vegetable Summer Rolls with Honey Peanut Sauce
Yield: 8 people
Equipment
- Mixing Bowl
- large shallow bowl
Ingredients
- spring rolls
- 8 rice paper rolls
- 3 oz mung bean vermicelli noodles (cooked according to manufacture's directions and cooled)
- 1 cup romaine lettuce leaves
- 1/2 cup pickled red cabbage
- 1/2 cup carrot julienne
- 1/2 cup cucumber julienne
- 1/4 cup mint leaves
- honey peanut sauce
- 3 tbsp peanut butter
- 1/2 c soy sauce
- 1/4 c rice vinegar
- 1/4 c honey
- 1 clove garlic minced
- 2-3 tsp water
Instructions
Honey Peanut Sauce
- Place all ingredients in a mixing bowl and whisk until sauce is combined and smooth. Add water to thin if needed. Pour honey peanut sauce into 4 small dipping cups for serving.
Spring Rolls
- Fill a large shallow bowl, that is wide enough for one spring roll wrapper, with room temperature water. Working with one at a time, dip the rice paper wrapper into the water for 30 seconds to soften. You may place a damp cloth on your workspace to rest a damp wrapper you are not working with immediately. Do not stack pre-dampened wrappers.
- Place the softened wrapper onto a clean work surface. Place the lettuce, vermicelli, cabbage, cucumber, carrot and mint onto the wrapper in a log-like shape towards the bottom-half of the wrapper, leaving a 1 inch margin at the end and sides. Fold the bottom end of the rice wrapper over the vegetables and roll once, then fold over the left and right sides and roll again. Continue rolling, making sure to work tightly, so the sides do not unfold. Place finished spring roll seam side down on a cooled serving platter. Makes 8 rolls. serve immediately.
Notes
Spring rolls and sauce are best eaten immediately after prepping, but can be made in advance and kept in the refrigerator overnight.