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.
Nutrition facts (per serving, based on 8 servings):
- Calories: 182
- Total Fat: 4.7g
- Saturated Fat: 0.9g
- Cholesterol: 37mg
- Sodium: 517mg
- Total Carbohydrates: 25.3g
- Dietary Fiber: 2.4g
- Sugars: 4.8g
- Protein: 9.9g