Summer rolls are appetizers traditionally from Southeast Asia made with a rice paper wrapper. They are usually served with a dipping sauce—frequently either a hoisin sauce or a peanut sauce.
2 ounces
rice vermicelli, or maifun brown rice noodles
2
green onions, thinly sliced (about ¼ cup)
¼ cup
chopped fresh cilantro
¼ cup
chopped fresh mint
2 cups
very thinly sliced red cabbage
2 medium
carrots, peeled and cut into matchsticks
1 small
cucumber, thinly sliced into matchsticks
1
Thai red chile pepper, thinly sliced (optional)
8 sheets
rice paper (spring roll wrappers)
Instructions
Instructions
Peanut Sauce
1. Combine all ingredients in a bowl and whisk well to combine.
2. Store refrigerated in an airtight container for up to 7 days.
Summer Rolls
1. Cook the rice noodles according to package instructions. Drain and rinse them to cool.
2. Fill a large bowl with two inches of water. Fold a lint-free tea towel in half and place it next to the bowl.
3. Combine the green onion, cilantro, and mint in a separate small bowl. Stir to combine.
4. Place one rice paper in the water and let it rest for about 20 seconds, until the sheet is pliable. Carefully lay it flat on the towel.
5. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of cabbage, a small handful of rice noodles, and a few strips of carrot, cucumber, and Thai chile peppers. Add a generous sprinkling of the herb mix.
6. Fold the lower edge up over the filling.
7. Fold over the short sides like you would to make a burrito. Roll it up.
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