Thai Style Veggie Summer Rolls w/ Peanut Sauce. Place the ingredients for the peanut sauce in a food processor or blender. For the sauce measure out some powdered peanut butter (although regular peanut butter will work fine, just more calories). Squeeze the juice of one lime on top.

Thai Style Veggie Summer Rolls w/ Peanut Sauce So with this new basil plant at home, it was time for a new Summer Roll recipe. These Veggie Summer Rolls are filled with carrots, cucumber, red bell pepper, avocado, rice noodles, salad (from the garden!) and of course the thai basil. They are served with a spicy Peanut Wasabi Sauce and sprinkled with black and white sesame seeds. You can have Thai Style Veggie Summer Rolls w/ Peanut Sauce using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thai Style Veggie Summer Rolls w/ Peanut Sauce

  1. You need of For the rolls:.
  2. You need 5 of rice paper wraps.
  3. You need 1 of carrot.
  4. You need 100 g of cucumber.
  5. It’s 100 g of red bell pepper.
  6. It’s 5 sprigs of coriander.
  7. Prepare 5 sprigs of mint.
  8. It’s 5 leaves of lettuce of choice.
  9. Prepare of For the dipping sauce:.
  10. It’s 15 g of powdered peanut butter.
  11. Prepare 1 of lime.
  12. It’s 1 tbsp of sriracha.
  13. It’s 3 tsp of hoisin sauce.
  14. Prepare 1 tsp of (spicy) sesame oil.
  15. Prepare 1 tsp of sweetener of choice / sugar.

Spring rolls stuffed arugula, sesame seed-sprinkled tofu and crisp summer vegetables. Served with spicy peanut sauce, these rolls are a great appetizer or light main course. Bonus: they don't require the stove or the oven! Make the peanut sauce: Combine all of the ingredients in a food processor and process until combined.

Thai Style Veggie Summer Rolls w/ Peanut Sauce step by step

  1. Cut veggies into thin strips. Try using your veggie peeler ­čĹŹ.
  2. Add lukewarm water to a big shallow plate. Dip the rice paper wrap into water. Make sure it's wet from both sides. Place on cutting board or work surface. Work fast! :).
  3. Add ~4 leaves of mint and ~4 leaves of coriander onto your wrap with the backside of leaves facing upwards (for aesthetic purposes).
  4. Add a few strips from all the veggies and some lettuce. Don't overfill!.
  5. Roll the wrap tightly about 2/3 of the way, then tuck in the sides and finish rolling all the way till the end. The mint and coriander leaves should be beautifully visible on the top..
  6. Do the same with the rest of the rolls..
  7. For the sauce measure out some powdered peanut butter (although regular peanut butter will work fine, just more calories). Squeeze the juice of one lime on top. Add the rest of the ingredients and mix..
  8. The sauce is sweet-spicy-sour and deliciously rich. If you're not a fan of bold flavours I would recommend making half of the sauce and thinning it out with some water..
  9. Makes 5 rolls for a light meal or to share as a starter..

Serve the spring rolls with peanut sauce for dipping. Fresh herbs, toasted peanuts and raw, colourful veg – these Vietnamese summer rolls certainly have the crunch-factor. Dunk in the tangy dressing or satay-like sauce for a wonderful meat-free meal. You'll want to julienne the filling ingredients, slicing into matchstick like pieces. The homemade peanut dipping sauce is one of the best parts of the dish.

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