Rainbow Summer Rolls
Colorful, crunchy, and bursting with flavor, these rainbow summer rolls are a delightful treat for any occasion. Pair them with a creamy peanut dipping sauce for a satisfying and healthy snack or lunch!
Ingredients
- 4 Rice Paper Wrappers
- 1 cup Rice Vermicelli Noodles
- 1 cup Red cabbage shredded
- 1 Medium carrot julienned
- 1/2 Cucumber julienned
- 1/2 Red Bell Pepper julienned
- 4 Bibb Lettuce leaves large
- A few coriander & mint leaves
For the dipping sauce
- 2 tbsp Peanut Butter
- 1/2 tbsp Rice Vinegar
- 1 tbsp Soy sauce
- 1/3 cup Hot Water
Instructions
Prepare the ingredients:
- Wash and prepare all the vegetables. Slice the cabbage, carrot, cucumber, and bell peppers into thin, julienne strips.
- Cook the rice vermicelli noodles according to package instructions, then drain and set aside to cool.
Making the sauce:
- In a small bowl, combine the peanut butter, rice vinegar, and soy sauce.
- Gradually add hot water to the mixture, stirring continuously until the sauce reaches a smooth consistency. Adjust the amount of water to achieve your desired thickness.
Assembling the Rolls:
- Fill a shallow dish or pie plate with warm water.
- Dip one rice paper wrapper into the warm water for about 5-10 seconds until it softens.
- Carefully remove the rice paper from the water and lay it flat on a clean surface.
- Place a lettuce leaf in the center of the rice paper, leaving some space at the edges.
- Layer a small amount of cooked rice vermicelli noodles on top of the lettuce leaf.
- Layer the shredded vegetables on top of the lettuce leaf, arranging them in colorful rows across the center of the rice paper. Add a few coriander and mint leaves on top for freshness.
- Fold the bottom edge of the rice paper up over the filling, then fold in the sides, and roll tightly to seal the ingredients inside.
- Repeat the process with the remaining rice paper wrappers and filling ingredients.