These summer rolls are crunchy, light and quick to prepare (once you get the hang of working with rice papers!). Options for fillings are endless - any crunchy vegetable combo will taste great - I've since made another batch with rice noodles in the middle, this makes the rolls much more filling.
There are a couple of different rice papers you can use - bigger papers can be folded at both ends then rolled and cut in half (burrito stylee!), the smaller ones - which I used - can be folded up at the bottom then rolled. Having tried both methods I definitely feel like the smaller sheets are easier to work with, so may be a good choice if it's your first time too!
Ingredients - Rolls
- 16cm rice paper sheets
- Handful of beansprouts - blanched
- Bunch of basil
- Bunch of mint
- A few sprigs of coriander
- Bell peppers sliced into sticks
- Carrots sliced into sticks
- Cucumber sliced into sticks
- Sliced spring onions
- Tofu fried in sesame oil then cut into strips
Ingredients - Sauce
- 2 tbsp peanut butter
- 2 tbsp aminos
- 2 tbsp rice wine vinegar
- 1 tbsp lime juice
- Pinch of chilli flakes
- 1 tsp maple syrup
- 1 clove garlic - grated
- Warm water to thin as required
Method
Whisk all sauce ingredients together until the mixture reaches a smooth consistency - if the mixture is too thick, add warm water to thin as required. Set sauce aside.
Before preparing the rice paper rolls set a bowl of warm water next to you - you will need this to soften the sheets. Submerge a sheet in the water for about 15 seconds, you'll want to remove it before it's completely softened or it'll be impossible to lay out flat. Lay out flat on a plate and dab the top of the sheet with a clean cotton towel to remove excess water. Layer on your crunchy veggies, herbs and tofu. Fold the bottom of the sheet then roll. DONE.
Serve right away with peanut dipping sauce :)
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