kleinworthco.com
Vietnamese Summer Rolls
Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.
Prep
20 min
Cook
—
Total
20 min
Serves
—
Instructions
- 01
Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic and ginger in a small food processor or blender until smooth and creamy.
- 02
Set aside while you making the summer rolls
- 03
Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
- 04
Add the rice noodles to a bowl of hot water, according to package directions.
- 05
Fill a pie plate with warm water.
- 06
Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
- 07
Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
- 08
Add the noodles and any vegetables you like to the lower half of the wrapper.
- 09
Begin rolling by pulling the wrapper over the vegetables, fold in the sides and roll tightly.
- 10
Serve immediately with the peanut sauce.
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