Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce



Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer.

Ingredients

Easy Peanut Dipping Sauce
1/4 cup creamy peanut butter
1 Tablespoon hoisin sauce
2 teaspoons soy sauce
1 clove garlic, mashed (or about 1 teaspoon minced)
1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
1-2 Tablespoons warm water, or more as needed
optional garnish: crushed peanuts, sprinkle of crushed red pepper

Summer Rolls
10 spring roll rice paper wrappers
1 large carrot, peeled and julienned
1 large cucumber, julienned (you can peel, but I don't)
1/2 of a large red pepper, julienned
1/3 cup chopped purple cabbage
1 ounce cooked rice noodles/rice vermicelli (optional)
1 avocado, sliced
handful fresh cilantro (and/or mint, basil)
5 large green lettuce leaves (romaine, butter, etc), torn in half
20 medium cooked shrimp, peeled and sliced in half length-wise
sesame seeds for garnish (optional)

Directions

  1. First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
  2. Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
  3. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
  4. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
  5. .....
  6. Please go to Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce @ sallysbakingaddiction.com for full directions

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