These fresh Summer Rolls with a Peanut Sauce are easy to prepare (also in advance by cutting the veggies and the sauce ahead of time), adaptable, and make a wonderful light dinner, lunch, or appetizer. These ingredients can be played around with based on what you like and your dietary needs are. The obvious necessary ingredients are the rice papers and crunchy veggies. (Note: Serves 2)
8 spring roll rice paper wrappers (more or less based on the size of your roll)
2 carrots, peeled and julienned
1/2 cucumber, julienned
1/3 of a red pepper, julienned
1/4 cup edamame
200 g cooked rice noodles
1/2 avocado, sliced
Handful fresh mint
2 tablespoons of unsweetened Peanut Butter
50 ml water
2 tablespoons of soy sauce
2 teaspoons of honey (or molasses if vegan)
Juice and zest of 2 limes, organic
Cook the rice noodles according to package instructions. Cut the avocado in this slices. Peel the carrots and cut into thin strips, same for the cucumber and bell pepper. Cook the edamame. Rinse the mint and tear the leaves off the stalk.
Soak the sheet of rice paper in a bowl of cold water for 1 minute. Lay out on a dry cutting board, place mint leaves in the middle of the rice paper, avocado on top, a bit of carrot, bell pepper, edamame and finish with rice noodles.
Fold the rice paper like an envelope or burrito (based on preference) around the ingredients. Repeat until all the rice paper and filling has been used. It takes a little practice to make the rolls, but they taste great, even when a little uneven. Serve with peanut sauce.
Mix the peanut butter with water, soy sauce, honey, lime zest and lime juice. If necessary, season wiht more soy sauce and lime juice. We also like to add some heat with sriracha sauce.