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Vietnamese spring roll dipped in peanut sauce.

Vegan Summer Rolls with Peanut Hoisin Sauce

Prep Time: 25 minutes
Servings: 4 people
Author: Tracy Halasz

Ingredients

  • 2 Persian or mini cucumbers, julienne
  • 1 large carrot, grated
  • 1 cup red cabbage, shredded
  • 1 avocados, slices
  • ½ cup assorted herbs (mint, Thai basil, cilantro), rough chop
  • 1-2 ounces vermicelli noodles (or brown rice noodles)
  • 8 rice paper wrappers, 8.5" round

Vietnamese Dipping Sauce

  • ¼ cup hoisin sauce
  • ¼ cup peanut butter
  • 2-3 tablespoons lime juice, fresh
  • 1+ tablespoon soy sauce
  • 1-2 tablespoons sriracha sauce
  • 2-4 tablespoons water

Optional

  • sesame seeds
  • peanuts, chopped

Instructions

Vermicelli Noodles

  • Cook the vermicelli noodles according to package directions. Drain, rinse with cool water, and set aside.

Make Peanut Hoisin Sauce

  • Whisk together the peanut butter, hoisin sauce and remaining ingredients in a small bowl. Then whisk in 2-4 tablespoons of water until smooth. Taste and adjust to your preference (sweeter, spicier, tangier, etc).
  • Cover and store in the fridge until ready to use.

Prepare Vegetables

  • Prepare fresh herbs, slice avocado, grate or julienne carrots and cucumbers, slice thin or mandoline the red cabbage* - place into bowls. *Use pre-shredded cabbage for convenience.

Prepping Workstation

  • Gather together all the prepared veggies, herbs, rice noodles, spring roll wrappers, damp dish cloth or paper towels, pie plate filled with lukewarm water, and plate for finished summer rolls to create a rolling workstation.

Rice Paper Wrappers

  • Making one summer roll at a time, dip the wrapper in a plate of room temperature water for ~10 seconds until pliable but not floppy (it softens up more once rolled with the filling). You'll get the feel for how long the wrappers need to dip pretty quickly.
  • Place one softened rice paper wrapper on a damp surface (cutting board or towel). Pile the filling about one-third from the bottom of the rice paper wrapper. Don't go too wide or it's a challenge to wrap the sides of the spring roll.
  • Pull the bottom flap up and over the filling, fold in each side, tuck and roll - like you're rolling a burrito (see photos).
  • Stack the finished rolls on a damp paper towel.
  • Right before serving, slice in half (using a wet knife). Serve with a big bowl of sweet and spicy hoisin peanut sauce garnished with chopped peanuts and sesame seeds.

Notes

Dip the rice paper wraps one at a time for best results. Eg. dip, fill, roll and store. Repeat
Make the rolls on a damp work surface to prevent sticking.
Keep the prepared fresh spring rolls covered with a damp cloth/paper towel so they don't stick together or dry out.
Make the peanut hoisin sauce up to a week in advance and store in the fridge.
Store for up to 3 days in an container lined with damp paper towels. Place damp paper towels between the layers as well.