Rainbow Fresh Summer Rolls are vibrant, healthy, and refreshing appetizers or light meals perfect for hot summer days. These rolls are filled with a colorful array of fresh vegetables,
herbs, and often a protein like shrimp, tofu, or chicken, all wrapped in delicate rice paper. Served with a flavorful dipping sauce, they make for a visually appealing and nutritious treat.
4. **Serve:**
– Arrange the summer rolls on a platter and serve with the dipping sauce(s) on the side.
Tips and Variations:
– **Vegetable Variations:** Feel free to use any fresh vegetables you like such as radishes, lettuce, or bean sprouts.
– **Protein Variations:** For a vegan option, use tofu or tempeh. For a non-vegetarian option, shrimp and chicken are great choices.:
– **Rice Paper Wrappers:** Handle with care, as they are delicate and can tear easily. Soften one at a time to prevent sticking.
– **Dipping Sauce:** Experiment with different dipping sauces like a sweet chili sauce or a tangy vinaigrette.:
Experience:
Rainbow Fresh Summer Rolls are a feast for the eyes and a delight for the palate. The combination of crunchy vegetables, fresh herbs, and tender protein wrapped in the translucent rice paper creates a beautiful and appetizing roll. Each bite bursts with fresh flavors and textures,
complemented perfectly by the rich and savory dipping sauces. These rolls are perfect for entertaining guests or enjoying as a healthy meal on a hot day.
Ingredients
- medium sized round rice paper sheets
- carrot peeled and sliced
- cucumber sliced
- red pepper sliced
- mango sliced
- Imitation crab sliced
- Avocado sliced
- Lettuce
- purple cabbage thinly sliced
Dipping Sauce:
- 3 Tbsp peanut butter
- 1 Tbsp sesame oil
- 2 tsp sriracha sauce
- 1 tbsp hoisin sauce
- 1 clove garlic minced
- 2 to 4 Tbsp warm water
- crushed peanuts
Instructions
Put some hot tap water in a large bowl. Slip a rice paper sheet into the water and let soak until soft (30 to 60 seconds). The sheet should be pliable enough so that you can roll it around the fillings without tearing but not so firm that it will be chewy.
Place the softened sheet flat on a cutting board and arrange a few pieces each of the carrot, avocado, mango, crab, lettuce, cucumber, pepper, and cabbage. The fillings should be near the middle of the sheet (back to front) and should be at least an inch from the edges (side to side). Grab the edge of the sheet that is farthest from you and fold it back over the fillings. Fold the side edges up to close the ends of the roll. Then roll the bundled fillings back towards you.
Whisk all the ingredients for the dipping sauce in a small bowl except for the water. Add two tablespoons of the water and whisk again and see if the consistency of the sauce is runny enough to allow the rolls to be dipped without breaking but not so runny so that it won’t stick to the rolls.
Transfer the rolls and the dipping sauce to serving dishes and garnish with some peanuts. Enjoy!