Veggie Summer Rolls Recipe
Serves 15. Fresh rolls with vermicelli, cucumber, carrots, and mint. Served with peanut hoisin sauce.
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Ingredients
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Fresh Summer Rolls
Peanut Hoisin Sauce
Method
Preparing the Fresh Summer Rolls
- 1
Cook the Vermicelli Noodles
Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually around 3-5 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- 2
Prepare the Vegetables
Julienne the cucumber and carrots into thin strips. Set aside with the fresh mint leaves.
- 3
Soak the Rice Paper Wrappers
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds or until it becomes soft and pliable. Carefully remove it from the water and lay it flat on a clean surface.
- 4
Assemble the Rolls
In the center of the softened rice paper, place a lettuce leaf, a small handful of vermicelli noodles, a few strips of cucumber, a few strips of carrot, and a couple of mint leaves. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to form a roll. Repeat with the remaining ingredients.
Making the Peanut Hoisin Sauce
- 5
Combine Sauce Ingredients
In a medium bowl, combine the hoisin sauce, peanut butter, water, rice vinegar, sesame oil, chili garlic sauce, and a pinch of salt. Whisk together until smooth.
- 6
Adjust Consistency
If the sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
Serving
- 7
Serve the Summer Rolls
Arrange the veggie summer rolls on a platter and serve with the peanut hoisin sauce on the side for dipping.