Exquisite Vegan Thai Summer Rolls with Peanut Sauce – A Cinematic Sensory Experience

Allergens

Soy (in soy sauce and peanut butter), nuts (peanuts)

Ingredients

• 1. 12 large rice paper wrappers 2. 8 large rice paper sheets (for dipping) 3. 1 cup fresh bean sprouts 4. 1 cup julienned carrots 5. 1 medium cucumber, thinly sliced 6. 1 cup shredded red cabbage 7. 1 avocado, thinly sliced 8. 1 small red bell pepper, thinly sliced 9. 1 small yellow bell pepper, thinly sliced 10. 1/2 cup fresh cilantro leaves 11. 1/2 cup fresh mint leaves 12. 1/4 cup crushed peanuts For the Peanut Sauce: 13. 1/2 cup natural unsweetened creamy peanut butter 14. 2 tablespoons low
• sodium soy sauce 15. 2 tablespoons rice vinegar 16. 1 tablespoon lime juice 17. 1 teaspoon grated ginger 18. 1 teaspoon minced garlic 19. 1/2 teaspoon sriracha (optional) 20. 1/4 cup warm water

Instructions

1. Prepare the dipping sauce by whisking together peanut butter, soy sauce, rice vinegar, lime juice, ginger, garlic, sriracha, and warm water in a small bowl until smooth and creamy. Set aside.
2. Fill a large bowl with warm water. Dip one rice paper sheet into the water for a few seconds until softened. Transfer to a clean work surface or damp towel.
3. Place 3 4 sprouts, carrots, cucumber, cabbage, avocado slices, red and yellow bell pepper slices, 2 3 cilantro leaves, and mint leaves on the softened rice paper, arranging them in a horizontal line about one third of the way up.
4. Sprinkle with crushed peanuts and fold the bottom edge of the rice paper over the filling, gently pressing down to remove any air bubbles. Roll tightly away from you until fully enclosed.
5. Repeat steps 2 4 for remaining rolls. Cut each roll in half on a diagonal and serve immediately with dipping sauce.

Chef’s Insight

The balance of flavors, textures, and vibrant colors make this dish visually stunning and delicious.

Notes

Adjust the spiciness of the sauce according to personal preference by adding more or less sriracha.