Recipe: Perfect Thai Style Veggie Summer Rolls w/ Peanut Sauce

Thai Style Veggie Summer Rolls w/ Peanut Sauce. Rolls with Peanut Sauce - these fresh veggie rolls make for the best easy, healthy, portable lunch! with tons of herbs and a delicious sauce. And you wouldn't even believe it but a rainbow of colors and shapes and textures emerged from the cut-in-half summer rolls and covered up all the failure of. For the complete recipe and directions go to www.duchessdelights.com.

If you like, sautee the garlic and ginger first to bring out more. Veggie summer rolls with a peanut-satay sauce. To make the summer rolls, soak the rice paper in luke-warm water until it has softened a bit, but not completely. You can cook Thai Style Veggie Summer Rolls w/ Peanut Sauce using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai Style Veggie Summer Rolls w/ Peanut Sauce

1. It's of For the rolls:.
2. You need 5 of rice paper wraps.
3. You need 1 of carrot.
4. Prepare 100 g of cucumber.
5. You need 100 g of red bell pepper.
6. You need 5 sprigs of coriander.
7. It's 5 sprigs of mint.
8. You need 5 leaves of lettuce of choice.
9. Prepare of For the dipping sauce:.
10. It's 15 g of powdered peanut butter.
11. Prepare 1 of lime.
12. You need 1 tbsp of sriracha.
13. It's 3 tsp of hoisin sauce.
14. Prepare 1 tsp of (spicy) sesame oil.
15. You need 1 tsp of sweetener of choice / sugar.

Remove from water and place on a cutting board or work surface. The great thing about these veggie summer rolls is that they are SO VARIABLE. Simply use your favorite vegetables and fruits. The summer rolls would only be half as delicious if there wasn't a dip.

Thai Style Veggie Summer Rolls w/ Peanut Sauce step by step

1. Cut veggies into thin strips. Try using your veggie peeler 👍.
2. Add lukewarm water to a big shallow plate. Dip the rice paper wrap into water. Make sure it's wet from both sides. Place on cutting board or work surface. Work fast! :).
3. Add ~4 leaves of mint and ~4 leaves of coriander onto your wrap with the backside of leaves facing upwards (for aesthetic purposes).
4. Add a few strips from all the veggies and some lettuce. Don't overfill!.
5. Roll the wrap tightly about 2/3 of the way, then tuck in the sides and finish rolling all the way till the end. The mint and coriander leaves should be beautifully visible on the top..
6. Do the same with the rest of the rolls..
7. For the sauce measure out some powdered peanut butter (although regular peanut butter will work fine, just more calories). Squeeze the juice of one lime on top. Add the rest of the ingredients and mix..
8. The sauce is sweet-spicy-sour and deliciously rich. If you're not a fan of bold flavours I would recommend making half of the sauce and thinning it out with some water..
9. Makes 5 rolls for a light meal or to share as a starter..

In this case it's a creamy peanut butter lime sauce. It consists of many delicious ingredients that. To make the veggie rolls, start by placing a rice paper wrapper into a large bowl of hot tap water. When it's soft and bendy, place it carefully onto a tea towel If you have leftover veggies like I did, just serve them on the side - another great vehicle for peanut sauce! Summer Veggie Rolls with Spicy Peanut.

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