Vegetarian Vietnamese Summer Rolls with Peanut Dipping Sauce (Gỏi Cuốn Chay)

Allergens

Soy

Ingredients

• 12 rice paper wrappers (8 inches in diameter)
• 2 cups of shredded carrots
• 1 cup of bean sprouts
• 1 cucumber, julienned
• 2 avocados, sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup of fresh cilantro leaves
• 1/4 cup of fresh mint leaves
• 1/4 cup of roasted peanuts, chopped For the Peanut Dipping Sauce:
• 1/2 cup of creamy peanut butter
• 3 tablespoons of soy sauce
• 3 tablespoons of lime juice
• 2 tablespoons of rice vinegar
• 2 tablespoons of honey or maple syrup
• 1 teaspoon of sriracha (optional)
• 1/4 cup of warm water, for thinning the sauce

Instructions

1. Prepare all the vegetables by washing and cutting them into julienne strips or slices. Keep them fresh in a bowl filled with cold water until ready to use.
2. Soften one rice paper wrapper at a time in warm water for about 5 10 seconds, then gently shake off excess water. Place it on a clean, damp cloth.
3. Arrange a line of vegetables and herbs on the lower half of the wrapper, leaving space along the edges. Top with a few chopped roasted peanuts.
4. Carefully roll up the rice paper with the filling inside, tightly tucking the ends to seal the rolls. Repeat for all wrappers.
5. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sriracha (if using), and warm water in a bowl until smooth and creamy. Serve alongside the summer rolls.
6. Cut each roll diagonally into two pieces and serve immediately.

Chef’s Insight

Use room temperature water to soften the rice paper for easier handling and less tearing.

Notes

Adjust the heat level to taste by adding more or less sriracha to the peanut dipping sauce.