Ingredients
Scale
- 8 rice paper wrappers
- 1 cup carrots, julienned
- 1 cup cucumbers, julienned
- 1 cup bell peppers, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 ripe avocado, sliced
- 1/4 cup hoisin sauce
- 1/4 cup creamy peanut butter
Instructions
- Wash all vegetables thoroughly. Julienne the carrots and cucumbers, then slice the bell peppers.
- Soak each rice paper wrapper in warm water for about 15 seconds until softened but still slightly firm.
- Lay the softened wrapper flat on a clean surface. In the center, layer in carrots, cucumbers, bell peppers, fresh herbs, and avocado slices.
- Fold in the sides of the wrapper over the fillings, then roll from the bottom up until everything is snugly wrapped.
- For the dipping sauce, mix equal parts hoisin sauce and peanut butter until smooth.
- Serve on a platter with the dipping sauce alongside.
Notes
- Customize your rolls with seasonal vegetables or protein options like shrimp or tofu.
- Store rolled summer rolls in an airtight container lined with damp paper towels to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Appetizer
- Method: No cooking involved
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls (120g)
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg