Summer Rolls with Peanut Butter Sauce is the perfect light and fresh meal. The chewy rice paper wrappers are filled with crispy, fresh veggies and dipped in a creamy, slightly spicy peanut butter sauce. If you never made summer rolls at home, you are in for a real treat!
- 10 spring roll rice paper wrappers
- 2 carrots peeled and julienned
- 1 cucumber julienned
- ½ of a large red pepper julienned
- small pice purple cabbage, sliced
- 1 mango peeled and sliced
- 1 avocado sliced
- handful fresh cilantro or basil
- 2 handfulls mixed baby lettuce
- sesame seeds
- ½ cup chunky peanut butter
- 2 tablespoon soy sauce
- 2 tablespoon sweet chili sauce
- ½-1 tablespoon lime juice
- small pice of grated ginger (about ½ tbsp)
- 1 garlic clove, minced
- 3-4 tablespoon hot water
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Mix all the ingredinents together and slowly add water to deciered concintency. Set aside while preparing the summer rolls
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Follow package insturktions for preparing the rice paper wrapper.
Dipping them in warm water, one at a time usually for about 15-20 seconds.
Immediately remove from the water and place flat onto a cutting board covered with a damp kitchen towl. Fill the rolls with the prepared veggies, start small and then add more. Do not overfill them or they will break when trying to roll them.
Roll them tight, almost like rolling a burrito. Start by gently folding the bottom of the roll over the filling. Then, fold in the sides and roll to close. This can be kind of sticky and takes a little practice.
Cut them in half and serve with the peanut sauce.