Fresh Summer Rolls with Peanut Ginger Sauce
Fresh summer rolls are so easy to make and filled with crunchy colorful veggies. Serve these as a light snack or summer appetizer dipped in creamy homemade peanut sauce!
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 9-10 sheets Rice paper look for fresh or slightly dry packs
- 1 Carrot julienned
- ¼ cup Mint leaves chopped
- 2 cups Purple cabbage sliced
- ½ cup Red bell pepper chopped
- ½ cup Yellow bell pepper chopped
- 7-8 Lettuce leaves for crispness
- 5 ounces Rice vermicelli noodles cooked
- ½ teaspoon Ground ginger
- 1 tablespoon Maple syrup
- 2 tablespoons Soy sauce gluten-free or alternative
- 1 teaspoon Distilled white vinegar
- ½ teaspoon Sesame seeds
- ⅓ cup Natural peanut butter
- ¼ cup Warm water
- ¼ teaspoon Crushed red pepper flakes
Instructions
Instructions
- Cook rice vermicelli noodles in the pressure cooker with warm water, high pressure for 1 minute, and quick release.
- Soak each rice paper in warm water for 20-30 seconds till soft but sturdy.
- Lay rice paper flat and add carrot, mint, cabbage, peppers, lettuce, and noodles in the center.
- Fold bottom over filling, fold sides in snugly, and roll tightly.
- Whisk ginger, syrup, peanut butter, soy sauce, vinegar, water, sesame, and pepper flakes for sauce.
- Serve rolls with peanut ginger sauce for dipping.
Notes
Store summer rolls wrapped in damp paper towel in fridge up to 2 days. Store sauce separately for 5 days in fridge.