Vietnamese Summer Rolls with Peanut Butter Sauce
Ingredients
- Ricenoodles
- Crispy teriyaki or hoisin sauce fried tofu
- Ripe avocado
- Spring onion
- Carrot
- Cucumber
- Bell pepper
- Salad (spinach, lettuce, kale, or cabbage)
- Optional: Mango, seitan pieces, crispy veggies
For the sauce
- 45g crunchy peanut butter
- 120ml Japanese soy sauce
- 120ml water
- 1/2 tablespoon freshly ground ginger
- 1 pressed garlic clove
- 1/2 - 1 tsp sesame oil
- 15ml syrup
- 1/2 tablespoon freshly squeezed lime juice
- 1/2 tsp chili flakes
Preparation
Soak the rice paper in boiling water for about 1-2 seconds until wet.
Place the soaked rice paper on a clean surface and add desired fillings (ricenoodles, tofu, avocado, spring onion, carrot, cucumber, bell pepper, salad, and optional ingredients) in the center.
Fold the sides of the rice paper over the fillings, then roll it tightly from the bottom to form a summer roll.
Repeat with the remaining ingredients.
In a bowl, mix together all the sauce ingredients (peanut butter, soy sauce, water, ginger, garlic, sesame oil, syrup, lime juice, and chili flakes).
Taste the sauce and adjust the seasoning if needed.
Serve the summer rolls with the peanut butter sauce.
Enjoy!
