Vegan Vietnamese Summer Rolls with Creamy Peanut Dipping Sauce

Allergens

Peanuts (in dipping sauce)

Ingredients

• 12 large rice paper wraps
• 8 oz. rice vermicelli noodles, cooked and drained
• 1 cup bean sprouts
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 4 leaves of butter lettuce
• 2 oz. fresh cilantro leaves
• 2 oz. fresh mint leaves
• 2 oz. fresh Thai basil leaves
• 1 cup roasted unsalted peanuts, chopped For Creamy Peanut Dipping Sauce:
• 3/4 cup unsweetened creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp honey or maple syrup (for vegan option)
• 1 clove garlic, minced
• 1/4 cup warm water, as needed

Instructions

1. Prepare the rice paper wraps by softening them in warm water for a few seconds and then placing them on a clean surface. Assemble the summer rolls by layering cooked vermicelli noodles, bean sprouts, julienned carrots, sliced red bell pepper, butter lettuce leaves, cilantro, mint, and Thai basil on each rice paper wrap. Add chopped roasted peanuts for an extra crunch. Carefully roll the summer rolls, tucking in the sides as you go and continue to roll until completely enclosed. Repeat for all ingredients. In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, grated ginger, honey or maple syrup (depending on dietary preference), and minced garlic. Add warm water as needed to achieve the desired consistency.

Chef’s Insight

To elevate the flavor and visual appeal of this dish, experiment with various combinations of vegetables and herbs.

Notes

Adjust the spiciness of the dipping sauce according to personal preference.