Thai Summer Rolls

Healthy, adaptable and oh so fresh! These yummy homemade thai summer rolls are the perfect snack, lunch, or light dinner. Rolling the rice paper may seem a little daunting, but by following the package instructions and a little practice you’ll have it down in no time!

Thai Summer Rolls with Peanut Sauce

Makes: 10 rolls

Total Time: 45 minutes

• 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 –
• ¼ 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 ½ 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.

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