Fresh Summer Rolls
Yield: 12 rolls
Description
If you want extra heat, squirt a little extra sriracha in the sauce.If you don’t have fresh limes, sub in rice wine vinegar.
Ingredients
Summer Rolls
- 1 package (about 12 6- or 8-inch wrappers) rice paper summer roll wrappers
- 1 package (about 8 oz) vermicelli rice noodles, optional
- 1-2 large avocados, optional
- 1 bunch scallions, optional
- Vegetables (use a variety of what you have on hand -- we suggest bell pepper, cucumber, radish, and green or purple cabbage)
- Cilantro, optional
Dipping Sauce
- 1/4 cup coconut milk
- 2 tablespoons each: peanut butter and mango chutney
- 2 teaspoons each: soy sauce and lime juice*
- 1 teaspoon sriracha*
Instructions
- Pour boiling water over the rice noodles and let sit for a and they’ll soften in just a couple of minutes. Drain and run them under cold water.
- Next, prepare your vegetables—no need to measure or weigh. Simply slice up an avocado or two, cut the scallions into lengths slightly shorter than the rolls, cutting the white sections into thinner strips. Then slice or julienne the remaining vegetables.
- Add a little warm water to 9-inch cake pan or pie plate, and dip the rice wrappers into water, one at a time. Once soft, lay it on a work surface. Add each of the vegetables, herbs, and a mound of rice noodles. We recommend putting the avocado in the middle for "glue" and finishing with the rice noodles.
- To roll the wrappers, fold in one side, then the other, over the vegetable mound. Then pick up the end closest to you and fold it over the mound, tucking it under the vegetables and roll the rice paper tightly. The rice paper will naturally stick to itself. Cut diagonally in half or serve whole.
- Mix sauce ingredients together in a small bowl. Serve with summer rolls.