Rainbow Summer Rolls with Spicy Peanut Sauce
The Seasonal Side Bundle features a mix of produce, pantry, and fresh ingredients to create a complete dish. This bundle includes items and a recipe to make 12 summer rolls and a spicy peanut dipping sauce. These colorful rainbow rolls are packed with crunchy, delicious veggies and are fun to make!
Inspired by Plantyou by Carleigh Bodrug
Roll Ingredients:
- 12 edible rice paper sheets
- 1 cup cooked rice vermicelli noodles (about 2 ounces dried)
- 1 carrot, peeled and cut into matchsticks
- 1 cup chopped basil leaves
- 1 bell pepper, seeded and sliced
- ½ cucumber, sliced into matchsticks
- 1 cup roughly chopped cabbage
- 2 tablespoons sesame seeds
Sauce Ingredients:
- ¼ cup peanut butter
- 3 tablespoons tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- Juice of ½ lime
- ¼ teaspoon red pepper flakes
- 3 tablespoons warm water or more to thin
Instructions:
- In a bowl or jar, prepare the spicy peanut dressing by whisking all the sauce ingredients together and setting aside.
- Bring a large pot of water to a boil. Place rice noodles into the boiling water and cook for 2 to 3 minutes. Drain immediately. Rinse with cold water and set aside.
- Wash all of your vegetables. Rinse your basil, remove the stems, and cut into strips. Seed and slice your pepper into thin slices, and slice the other vegetables into thin strips. Separate your prepared veggies into small bowls.
- Place your rice paper sheets in a shallow dish with water and immerse them for about 10 to 15 seconds. You want the rice paper sheets to soften. Then carefully transfer them to a cutting board.
- You’re ready to roll! Leave about 1 inch of open rice paper around the edge and cover the lower third of the paper with a pinch of noodles, a few slices of each vegetable, and basil.
- Like a burrito, fold the bottom up over the vegetables and roll halfway, fold each side over, and continue rolling until the seam is sealed. You're ready to serve! Enjoy them with the Spicy Peanut dipping sauce!
