Thai Summer Rolls
Servings: 10 rolls
- 10 rice paper wrappers
- 5 large green lettuce leaves torn in half
- 1 large cucumber julienned
- 1 medium bell pepper julienned
- 1 large carrot peeled and julienned
- 1/3 cup purple cabbage chopped
- A handful of fresh mint
- A handful of fresh cilantro and/or basil
- 1 large avocado sliced
- Sesame seeds for garnish
- 20 medium cooked shrimp peeled and sliced in half-lengthwise
for the sauce –
- 1/4 cup creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1-2 tablespoons water more as needed
- 2 cloves garlic peeled
- Squeeze of lime juice
- Dash of fish sauce
- Whisk all sauce ingredients together in a small bowl or food processor. Whisk until smooth then add 1-2 tablespoons water until it reaches your desired consistency. Pour into serving bowl and set aside.
- Add warm water to a large bowl or 9” round baking pan. Working one at a time, dip the rice paper wrapper into the water for about 15-20 seconds until soft, yet pliable and still slightly firm. Remove from water and place onto a flat work surface. Pat slightly dry.
- To fill the roll, place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage at the top of the bottom 1/3 of the rice paper (so not quite the middle and not quite to the edge). Add a slice or two of avocado then top with herbs. Top with 1⁄2 lettuce leaf and 3-4 slices of shrimp. Do not overstuff.
- To roll everything up, gently pull the edge closest to you up and over the filling. Then roll away from you using your hands to tuck the filling in as you go. Tuck the sides in (just like a burrito!) and roll tight until complete. Repeat with other rolls.
- Cut in half, sprinkle with sesame seeds and serve with peanut sauce.