Summer rolls may be my new favorite way to celebrate summer. They're fresh, light and full of so many flavors, and peanut sauce is a nice compliment, sweet and a little spicy. Plus, it's a great way to avoid your oven in the summer. They make a tasty appetizer or even a light dinner. The rolls are sort of tedious to build, but boy are they good and so pretty too. Rachel made a wonderful little film, which helped me with the assembly process. Of course, you can use any sliceable veggie you like, as well as tofu, shrimp, chicken or fish. But these had so much going on, we didn't even miss the meat, which is saying a lot around here.
1/2 cup smooth natural peanut butter
1/4 cup and 2 tablespoons of water
1/4 teaspoon grated ginger
1 tablespoon lime juice
1 tablespoon hoisin sauce
2 teaspoons soy sauce
3 teaspoons sugar
1/4 teaspoon toasted sesame oil
Combine all the ingredients in a bowl and whisk together until smooth. If you'd like a thinner sauce, just add more water. Serve at room temperature.
12 (6 and 1/2-inch) round rice paper wrappers
2 ounces mung bean threads (cellophane noodles)
1 avocado, sliced
1/2 cucumber, cut into strips
1 mango, cut into strips
1 large carrot, grated
12 mint leaves
12 basil leaves
Cook the rice noodles according to the package directions. Drain and set aside. Slice all of the ingredients and place in separate containers, so you can assemble the summer rolls quickly. Slice the avocado last and squeeze a little lime juice over it. Fill a large dish with hot tap water. Working with one rice paper wrapper at a time, submerge completely until it is soft and pliable. Remove the wrapper from the water, place flat on a plate or work surface and dab off excess water with a towel. Arrange noodles, vegetables, mangos and 1 mint leaf and 1 basil leaf in the bottom third of the wrap, leaving about an inch of each side. Roll halfway, fold in the sides and continue rolling, all while pressing firmly. Serve immediately, or if storing, place a wet paper towel at the bottom of a tupperware container with a lid and keep summer rolls refrigerated. Makes approximately 12.