Thai Summer Rolls with Peanut Sauce
Total Time
20 minutes
Prep Time
15 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(22)
Ingredients
8 rolls
- 8 rice paper wrappers
- A few torn leafy greens like rainbow chard
- 1 medium cucumber
- 1 medium bell pepper
- 2 medium carrots
- A handful of fresh mint
- A handful of fresh cilantro
- 1 avocado
- Crushed peanuts for topping
- 3 tablespoons canola oil
- 2 cloves garlic, peeled
- 2 tablespoons low sodium soy sauce (or gluten-free tamari)
- 1–2 tablespoons peanut butter
- 1 tablespoon water
- 1 tablespoon white distilled vinegar
- 1 tablespoon honey
- A big squeeze of lime juice
- A dash of fish sauce
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Preparation
Step 1
Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.
Step 2
Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
Step 3
Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it dry gently and dry your hands.
Step 4
Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.
Step 5
Cut the rolls in half and place on a serving platter. Drizzle with the sauce or dip in the sauce or both! Top with crushed peanuts.
Step 6
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Chef's notes
The rolls might look better when cut in half, revealing the colorful vegetables inside.
For a gluten-free version, substitute soy sauce with gluten-free tamari.
The rice paper can be tricky to roll, but cutting them in half reveals the vibrant insides and makes them more visually appealing.
