Rainbow Summer Rolls With Peanut Sauce Food
RAINBOW SUMMER ROLLS WITH PEANUT SAUCE
Make and share this Rainbow Summer Rolls With Peanut Sauce recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
- Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
- Dip rice paper into warm water quickly then place on a hard surface.
- Sprinkle white sesame seeds on top of the rice paper.
- Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
- Roll the rice paper into a snug spring roll shape.
- Slice in half and serve with peanut sauce.
Nutrition Facts : Calories 201.7, Fat 12, SaturatedFat 1.7, Sodium 232.4, Carbohydrate 22.9, Fiber 4.9, Sugar 15.3, Protein 4.8
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- Place the ingredients for the peanut sauce in a food processor or blender. Pulse or blend until smooth.
- Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
- Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it dry gently and dry your hands.
- Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.
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- Prep veggies and set aside for easy assembly. For the beet, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
- Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
- Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.
- Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
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