Summer Rolls - This Isn't Chicken Recipe
Make Summer Rolls - This Isn't Chicken Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Filling
Dipping Sauce
Rice Paper
Method
Vegetable Preparation
- 1
Cook the Rice Noodles
Begin by cooking the rice vermicelli noodles according to the package instructions, usually boiling them in water for around 3-5 minutes until soft. Drain and set aside.
- 2
- 3
Finish Vegetable Prep
Thinly slice the red bell pepper into strips and rinse the lettuce leaves. Set all prepared vegetables aside.
Dipping Sauce Preparation
- 4
Mix the Dipping Sauce
In a small bowl, combine the peanut butter, soy sauce, rice vinegar, honey or agave syrup, and water.
- 5
Adjust to Taste
Whisk together until smooth. Add sesame oil and chili flakes to taste, adjusting the flavor to your preference.
Assembly
- 6
Soften Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens, then carefully place it on a clean surface.
- 7
Layer the Filling
On the lower third of the rice paper, place a few lettuce leaves, followed by a small handful of the cooked rice noodles, and a selection of the prepared vegetables (cucumber, carrot, red bell pepper, avocado, mint, and cilantro).
- 8
Roll the Summer Rolls
Fold the sides of the rice paper over the filling and then roll it up from the bottom to the top, creating a tight roll. Repeat with the remaining rice paper and filling.
Serving
- 9
Serve and Enjoy
Once all rolls are assembled, serve them immediately with the prepared dipping sauce on the side.
