Vibrant Veggie Summer Rolls with Peanut Dip

Fresh. Healthy. Quick. Easy. If you plan on sharing, best to double this recipe (so you have enough left for yourself).

On our last trip to Vietnam we had a variety of rolls. Some came fried, some came uncooked, some with shrimp, some with fish sauce; but they were always delicious. The term “spring” roll or “summer” roll seemed interchangeable with all varieties, depending solely on the discretion of the shop owner.
My favorites, invariably, were the ones filled with fresh, crunchy veggies accompanied by a silky peanut dipping sauce. And now I live by a motto… to never leave a roll behind. In fact, don’t leave any dipping sauce behind either (the sauce would be offended if I did).

The following recipe will have you living by the same motto.

Veggie Summer Spring Rolls with peanut dipping sauce
 

Vibrant Veggie Summer Rolls with Peanut Dip

  • Servings: 10 large rolls
  • Difficulty: easy
  • Print

Ingredients

    For the Peanut Sauce
  • 1 cup peanut butter (smooth or crunchy, it’s up to you)
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. soya sauce
  • 1 Tbsp. mirin
  • 1 Tbsp. fresh ginger, minced
  • 2 medium cloves garlic, minced
  • 3/4 cup coconut milk

  • For the Rolls
  • 10 pieces of rice paper, size = 22cm diameter
  • ⅓ lettuce, butter or romaine
  • 2 medium carrots, peeled & julienned
  • 1 cucumber, julienned
  • ⅓ cup red cabbage, thinly sliced
  • 20 mint leaves
  • 75g dried vermicell

Directions

    For the Peanut Sauce
  1. In a small saucepan over low heat, whisk all the ingredients together. If you wish to thin the dip out, add an additional 1 Tbsp. of coconut milk. Keep over heat until dip is heated through then serve with rolls.

  2. For the Rolls
  3. Bring a pot of water to a boil over medium heat. Add the vermicelli, cook for 3 min. Drain & rinse with cold water to stop the cooking process. In a small bowl, toss the cooked vermicelli with 1 Tbsp. rice wine vinegar.
  4. Briefly submerge the rice paper in water. I like to use a plate filled with about a half-inch of water to do this. Keeping the rice paper flat, lay it out on a dry, clean surface (I found my kitchen counter-top to work much better than my cutting board). On one side of the rice paper (leaving ½ inch of space between the ingredients & the edge of the rice paper – see image above), lay a piece of the lettuce, small amounts of carrots, cucumber & red cabbage, 2 mint leaves & a small handful of the cooked vermicelli onto the rice paper.
  5. Now it’s time to wrap! Gently take the sides of the rice paper and fold them on-top of the ingredients on each side. Now start tightly rolling, being careful not to tear the paper. Once rolled, cut in half and serve with the peanut sauce.
  6. And they lived happily ever after.
Veggie Summer Spring Rolls with peanut dipping sauce

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