Name: Refreshing Summer Rolls with Two Dipping Sauces
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 6 rice papers; 2 to 3 medium carrots, cut into matchsticks; 1/2 cucumber, cut into matchsticks; 1/2 bell pepper, thinly sliced; 1/4 red cabbage, thinly sliced; 1 cup greens (like leafy lettuce or micro greens); 8 oz. organic tofu, sliced (optional); Small handful of mint leaves; Small bunch of cilantro; Handful of basil leaves; 1/4 cup unseasoned rice vinegar (for the Sweet Chili Sauce); 2 tablespoons water (for the Sweet Chili Sauce); 2 tablespoons maple syrup (for the Sweet Chili Sauce); 1 tablespoon tamari or soy sauce (for the Sweet Chili Sauce); 1 clove garlic, minced (for the Sweet Chili Sauce); 1-inch knob of ginger, minced (for the Sweet Chili Sauce); 1 teaspoon red pepper flakes (optional, for the Sweet Chili Sauce); Juice of 1 lime (for the Sweet Chili Sauce); 1/4 cup nut butter (peanut or almond, for the Peanut Sauce); 2 tablespoons pure maple syrup (for the Peanut Sauce); 2 tablespoons water (for the Peanut Sauce); 1 tablespoon tamari or soy sauce (for the Peanut Sauce); 1-inch knob of ginger, minced (for the Peanut Sauce); Juice of 1 lime (for the Peanut Sauce); 1 to 2 tablespoons rice vinegar (optional, for the Peanut Sauce); 1 teaspoon red pepper flakes (optional, for the Peanut Sauce)

Description

A delightful and customizable dish perfect for warm weather, featuring fresh veggies and fragrant herbs wrapped in rice paper, served with two delicious dipping sauces.

Ingredients

Scale

6 rice papers
2 to 3 medium carrots, cut into matchsticks
1/2 cucumber, cut into matchsticks
1/2 bell pepper, thinly sliced
1/4 red cabbage, thinly sliced
1 cup greens (like leafy lettuce or micro greens)
8 oz. organic tofu, sliced (optional)
Small handful of mint leaves
Small bunch of cilantro
Handful of basil leaves
1/4 cup unseasoned rice vinegar (for the Sweet Chili Sauce)
2 tablespoons water (for the Sweet Chili Sauce)
2 tablespoons maple syrup (for the Sweet Chili Sauce)
1 tablespoon tamari or soy sauce (for the Sweet Chili Sauce)
1 clove garlic, minced (for the Sweet Chili Sauce)
1-inch knob of ginger, minced (for the Sweet Chili Sauce)
1 teaspoon red pepper flakes (optional, for the Sweet Chili Sauce)
Juice of 1 lime (for the Sweet Chili Sauce)
1/4 cup nut butter (peanut or almond, for the Peanut Sauce)
2 tablespoons pure maple syrup (for the Peanut Sauce)
2 tablespoons water (for the Peanut Sauce)
1 tablespoon tamari or soy sauce (for the Peanut Sauce)
1-inch knob of ginger, minced (for the Peanut Sauce)
Juice of 1 lime (for the Peanut Sauce)
1 to 2 tablespoons rice vinegar (optional, for the Peanut Sauce)
1 teaspoon red pepper flakes (optional, for the Peanut Sauce)

Instructions

Prepare your sauces: In one bowl, mix together all the ingredients for the Sweet Chili Sauce. In another bowl, combine all the ingredients for the Peanut Sauce. Let set for a few minutes.
Soften the rice paper: Dip one rice paper into warm water for 2 to 3 seconds until it becomes slightly soft.
Prepare your fillings: Lay softened rice paper flat, and layer with greens, veggies, and protein.
Roll it up: Tuck in the edge closest to you, fold in the sides, and tightly roll until sealed.
Slice and serve: Place finished rolls on a plate and serve immediately with dipping sauces.

Notes

Be sure to use fresh organic veggies for the best flavor. Store rolls in an airtight container and consume within two days for optimal freshness.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: No cooking required, fresh preparation
Cuisine: Vietnamese

Nutrition

Serving Size: 1 roll
Calories: 150
Sugar: 6g
Sodium: 300mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: summer rolls, fresh rolls, Vietnamese food, vegan appetizers, healthy snacks