Summer Roll

 

Preparation time: 15 mins

 

6                Round Rice Paper Wrappers

1Cup         Rome lettuce ( break to small pieces)

1 Cup        Basil

1 Cup        Shredded Carrot

1 Cup        Shredded Cucumber 

1 Cup        Fresh Mint 

1 Cup        Cilantro 

1 Cup        Bean Sprouts

 

Peanut sauce

4 Tbsp      Creamy peanut butter

⅓ Cup      Warm water

2 Tbsp       Soy Sauce

1 Tbsp       Chinkiang Vinegar

1 Tbsp       Sugar

1/4 Tsp      Salt

 

1. To make the dipping sauce, combine all the ingredients and stir until the sugar dissolves. Set aside.

 

1. Assemble the rolls one at a time. Dip the rice paper wrapper in the water, then leave it on the work surface for a min. Then put lettuce on the bottom third of the wrapper. Top with few cilantro, mint, bean sprouts and other veggies. Ensure the filling is neat and compact, then turn up the bottom of the wrapper to cover the filling. Holding the filling in place, fold in the two sides, then roll up.

 

1. Arrange the roll on the platter, folded side down. Serve with the dipping sauce.