Easy Summer Rolls – DrNewMed Healthy Recipes for Healthy Eating

This recipe for easy summer rolls is fantastic as an appetiser or even a dinner because it is packed with veggies. You can prepare your meals the previous evening and eat them for lunch the next day.

Ingredients:

Rice paper wrappers (8-10)
Cooked shrimp or tofu (8-10 pieces)
Rice vermicelli noodles (1 cup)
Carrots (1 cup, julienned)
Cucumber (1 cup, julienned)
Fresh mint leaves (1/2 cup)
Fresh cilantro leaves (1/2 cup)
Butter lettuce leaves (8-10 leaves)

For the dipping sauce:

Peanut butter (1/4 cup)
Hoisin sauce (2 tablespoons)
Soy sauce (2 tablespoons)
Water (2 tablespoons)
Lime juice (1 tablespoon)
Red pepper flakes (optional)

Instructions:

Cook the rice vermicelli noodles according to package instructions, then drain and rinse them with cold water to stop the cooking process.
Prepare all the vegetables and herbs, and cut them into thin strips or small pieces.
Fill a large shallow dish with warm water. Dip a rice paper wrapper in the water for 10-15 seconds, until it becomes soft and pliable.
Place the softened rice paper wrapper on a flat surface, such as a cutting board. Layer the ingredients on the lower third of the wrapper: a piece of lettuce, a few strips of carrots and cucumber, a small handful of rice noodles, a few mint leaves, and a few cilantro leaves. Leave about an inch of space on either side of the filling.
Fold the sides of the rice paper wrapper towards the center, then fold the bottom edge over the filling and roll tightly. Repeat with the remaining ingredients.
To make the dipping sauce, whisk together the peanut butter, hoisin sauce, soy sauce, water, lime juice, and red pepper flakes (if using) in a small bowl until smooth.
Serve the summer rolls with the dipping sauce on the side.