Summer rolls with peanut sauce

Here’s a fresh and flavorful Summer Rolls with Peanut Sauce recipe — perfect for warm days or light meals. These Vietnamese-style rolls are filled with crisp veggies, herbs, and optionally shrimp or tofu, and served with a creamy, tangy peanut dipping sauce.

---

🥬 Summer Rolls

Ingredients (for 8 rolls):

• 8 rice paper wrappers

• 1 cup cooked rice vermicelli noodles

• 1 cup shredded lettuce (romaine or butter lettuce)

• 1 cup julienned carrots

• 1 cup julienned cucumber (deseeded)

• 1 avocado, sliced

• 16 cooked shrimp (halved lengthwise) or grilled tofu slices

• Fresh herbs: mint, cilantro, Thai basil

• Optional: red bell pepper strips, purple cabbage, bean sprouts

Instructions:

1. Prep all fillings and have them ready in separate bowls.

2. Soften the rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10–15 seconds, until just pliable.

3. Assemble: Place the wrapper on a damp clean towel or cutting board. In the center, layer a small handful of noodles, veggies, herbs, and shrimp or tofu.

4. Roll it up: Fold in the sides, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers.

5. Serve immediately, or store in the fridge covered with a damp paper towel and plastic wrap (best eaten within a few hours).

---

🥜 Peanut Dipping Sauce

Ingredients:

• 1/2 cup creamy peanut butter

• 2 tablespoons soy sauce

• 1 tablespoon hoisin sauce (optional, for added sweetness)

• 1 tablespoon lime juice or rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon grated garlic or garlic powder

• 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)

• 2–4 tablespoons warm water (to thin the sauce)

Instructions:

1. Whisk all ingredients together in a bowl until smooth.

2. Add more warm water as needed to reach your desired dipping consistency.

3. Taste and adjust: more lime for tang, soy for salt, or hoisin for sweetness.