Homemade Summer Rolls

Not Just For Summer

With Sriracha Peanut Dipping Sauce.

I originally made this recipe for Meridian Farm Market back when I was the Marketing Manager. I love this recipe and it is one of my favorite go-to's as a nice light meal with a side salad or as a delicious snack. They are also easy to pack and take on the go too!

homemade summer rolls

With Peanut Sauce

• prep time: 20 minutes
• cook time: 0
• total time: 20 minutes

Servings: 10 rolls

Ingredients:

• 10 rice paper wrappers
• 1 large carrot (julienned)

• 1 cucumber (julienned)

• 1 red pepper (julienned)

• 1/3 cup cup purple cabbage (chopped)

• 1 package of rice noodles (cooked to package directions)

• 1 avocado (sliced)

• fresh cilantro, chopped

• green lettuce leaves, torn in half

• 20 cooked & peeled prawns (cut in half length-wise)

• 1/4 cup creamy peanut butter

• 1 tbsp. Hoison sauce

• 1 garlic clove, minced

• 1 tsp. Sriracha Sauce (or any hot sauce)

Instructions:

1. Whisk peanut butter, hoisin sauce, garlic and Sriracha in a bowl or using a food processor

2. Whisk until smooth. Add 1-2 tbsp. of warm water until you have reached your desired thickness

3. Pour warm water into a large bowl

4. Working one at a time, dip the rice paper into the warm water for 15-20 seconds, until the wrapper is soft yet pliable

5. Remove from water and place on a flat work surface

6. Place carrot, cucumber, red pepper, and cabbage in the middle of the rice paper

7. Add noodles, avocado, lettuce and cilantro

8. Lay 4 slices of prawn on top (*do not overstuff the rolls or they will not roll nicely)

9. Roll everything up tightly like a burrito (tucking the filling in as you go)

10. Roll them up very tight and make sure to fold in the sides of the rice paper

11. Cut rolls in half an serve with peanut sauce