Easy-Breezy Summer Rolls with Peanut Sauce
Yield: Serves 4 (2 rolls each)
You don’t need to be exact on the quantity of each ingredient.
• 8 rice paper wrappers • About 32 mint leaves (4 each roll) • About 32 basil leaves (4 each roll) • 1 small bunch cilantro, chopped • 2 c zucchini or cucumbers or both, julienned or “spiralized” into noodles • 8 big leaves lettuce • ¼ c chopped peanuts (optional) • Other additions: carrots, bean sprouts
This version is tarter than what is typically served in Thai restaurants.
• ¼ c raw almond butter or peanut butter • juice of 1 lime • 1-2 T tamari • 2 T maple syrup • 2 T coconut milk/coconut milk creamer • 1 T toasted sesame oil • water to thin to desired consistency • chopped peanuts (optional) • chopped red chilis (optional)
1. Mix all sauce ingredients together and set aside.
2. Organize roll assembly line of herbs and veg.
3. Place water in a shallow plate or pan and submerge one wrapper at a time into the water for 3-5 seconds. Do not leave for too long or it will get soggy.
4. Remove wrapper from water and place on dry towel.
5. In a strip, lengthwise a little above center: layer mint leaves, basil, cilantro then lettuce. Top lettuce with remaining ingredients.
6. Fold in short ends then fold in long edge and roll, burrito-style, tightly but gently.
7. Repeat with the remainder.
8. Serve immediately.
Do not refrigerate unless you have experience doing this. If you have to wait to serve, cover rolls with a damp towel and then plastic wrap.
--adapted from Leah Lizarondo, The Brazen Kitchen via Pittsburgh Magazine