Vietnamese Summer Rolls
Vietnamese Summer Rolls are a healthy, delicious, and colorful summer lunch or dinner!
Servings 6 Servings
Calories 328kcal
Ingredients
Making the Rolls
- 6 Rice wrappers
- 1 cup Rice noodles or vermicelli rice noodles
- 1 cup cup Baby bok choy
- 1 cup Carrots - thinly sliced
- 1 cup Cucumbers - thinly sliced
- 1 cup Red cabbage - thinly sliced
- 1 cup Bell peppers, any color - thinly sliced
- ½ cup Radishes - thinly sliced
- ½ cup Pea pods
- ⅓ cup Mint leaves
Making the peanut sauce
- ½ cup creamy peanut butter
- 2 tablespoons rice vinegar
- ⅓ cup tamari
- ½ teaspoon sriracha or chili paste - more if you like it spicy
- 2 tablespoons organic granulated sugar - or maple syrup
- 2 tablespoons toasted sesame oil
- 1 clove clove garlic
- ½ teaspoon grated fresh ginger
Instructions
Peanut Sauce
- Blend all ingredients in a small food processor or blender until smooth and creamy.
- Set aside while you making the summer rolls.
Making the summer rolls
- Cut vegetables in thin sticks, shred cabbage and slice radishes.
- Add rice noodles to bowl of hot water, according to package directions.
- Fill pie plate with warm water. Dip rice wrapper in warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
- Remove wrapper and place on towel, gently pat slightly dry.
- Add noodles and any vegetables you like to lower half of wrapper.
- Begin rolling by pulling wrapper over vegetables, fold in sides and roll tightly.
- Serve immediately with peanut sauce.
- Store leftovers in refrigerator.
Notes
The calories and nutritional facts also come from the peanut sauce so you can adjust easily for yourself.
Nutrition
Calories: 328kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 800mg | Potassium: 320mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5444IU | Vitamin C: 51mg | Calcium: 103mg | Iron: 3mg