Mouthwatering Vegan Thai Summer Rolls with Peanut Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• Rice paper wrappers
• Vermicelli noodles (cooked)
• Carrots (julienned)
• Cucumber (sliced into thin strips)
• Red bell pepper (thinly sliced)
• Green leaf lettuce leaves (large)
• Fresh cilantro leaves
• Fresh mint leaves
• Water chestnuts (canned, drained) Peanut Dipping Sauce:
• Unsweetened peanut butter
• Soy sauce
• Rice vinegar
• Lime juice (freshly squeezed)
• Honey (or agave syrup for vegan option)
• Garlic (minced)
• Chili flakes (optional)
• Water (warm)

Instructions

1. a. Soften the rice paper wrappers by submerging them in warm water for 10 15 seconds, then drain and place on a clean surface. b. Assemble the summer rolls: Place cooked vermicelli noodles, julienned carrots, cucumber strips, sliced red bell pepper, large green leaf lettuce leaves, fresh cilantro leaves, and water chestnuts onto each softened rice paper wrapper. c. Roll the summer rolls tightly and evenly, tucking in the sides before rolling up completely. d. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, rice vinegar, lime juice, honey or agave syrup, minced garlic, chili flakes (if using), and warm water until smooth and creamy. Adjust seasonings as needed. e. Serve the summer rolls alongside the peanut dipping sauce and enjoy!

Chef’s Insight

Experiment with different protein sources like tofu or tempeh for added texture and flavor.

Notes

Feel free to customize the rolls with your favorite vegetables and proteins.