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Veggie Summer Rolls with Peanut Hoisin Dipping Sauce

Prep Time45 mins
Total Time45 mins
Servings: 12 rolls
Author: Kim Daniels

Ingredients

For the Peanut Hoisin Sauce

  • 1/3 cup hoisin sauce
  • 1/3 cup creamy peanut butter
  • 1/3 cup warm water
  • 2 TBSP low sodium soy sauce or tamari
  • 2 TBSP fresh lime juice or rice wine vinegar
  • optional: a dash of Sriracha or a pinch of dried red pepper flakes

For the rolls

  • 12 6 " Vietnamese Spring Roll Rice Wrappers
  • 12 big basil leaves
  • 2 cups of julienned carrot
  • 2 cups of julienned seedless cucumber
  • 1 cup of julienned red bell pepper

Instructions

For the sauce:

  • Whisk together the hoisin sauce, peanut butter and warm water until well combined. It will look like it's too watery at first, but keep whisking until it is smooth and creamy. Add soy sauce, lime juice and if you like it spicy, add some Sriracha or pepper flakes. Whisk until combined. Set aside.

For the rolls:

  • Soak one rice wrapper in a dish of warm water until wrapper is soft and pliable. Remove it from water and place it on your work space.
  • Place one large basil leaf near the middle bottom third of the wrapper.
  • Take some of your julienned carrots, cucumber and peppers and make a small tight bundle on top of the basil.
  • Begin wrapping by folding the sides into the center and then fold up the bottom over the filling, much like you would when rolling a burrito. Continue rolling until filing it completely enclosed. It might take some practice to get it down if you have never made these before, but you will be a pro in no time!
  • If you need a visual of how to do them, here is a great video! http://www.finecooking.com/videos/how-to-make-summer-rolls.aspx
  • Serve with Peanut Hoisin Dipping Sauce. Enjoy!