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Asian

Vegetarian Summer Rolls
Ingredients
Use up fresh herbs and veggies before they go bad in these Vietnamese-inspired summer rolls that are great as an appetizer, snack, lunch or light dinner. Lay out ingredients beforehand for fast assembly.
6 oz. vermicelli rice noodles
4 green onions
4 Tbsp. hoisin sauce
1 Tbsp. unsweetened peanut butter
2 tsp. cider or rice vinegar
3 Tbsp. finely chopped roasted, unsalted peanuts (optional)
6 rice paper wrappers
3 romaine lettuce leaves, torn into 2-inch-long pieces
1 small red or yellow bell pepper, seeded and very thinly sliced
Fresh cilantro sprigs, mint leaves and/or basil leaves
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Vegetarian Summer Rolls

Vegetarian Summer Rolls

Vegetarian Summer Rolls
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:5 minutes
directions
Cook the rice noodles according to package directions. Drain well and rinse until cold. Trim the green onions and cut into 2-inch lengths. Stack green onions and slice lengthwise to create very thin strips.
While noodles cook, in a medium bowl, combine the hoisin sauce, peanut butter and vinegar. Whisk in 2 tablespoons warm water until smooth. Add the peanuts, if using. Set aside.
Fill a wide shallow dish or pie plate with very warm water. Working with 1 rice paper wrapper at a time, place in water and soak for 15 seconds, until soft. Transfer to cutting board and spread out flat.
In center of 1 wrapper, arrange 2 lettuce pieces. Top with about 1/4 cup noodles. Arrange some bell pepper, green onions and herbs on top of noodles. Fold sides of wrapper over filling. Fold bottom of wrapper up over filling, tucking under to create tight roll. Roll up to seal. Place on plate under damp paper towels. Continue filling and rolling with remaining ingredients. Serve with dipping sauce.
Tip: Add cooked shrimp, chicken or pork to rolls or swap out bell pepper for carrots in these versatile rolls. Replace romaine with baby spinach or other greens.
 
 
 
 
 
 
 
 
 
 
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