Spring rolls or often called” summer rolls” are not only good in summer but are perfect anytime of the year when you want a light,refreshing, and healthy appetizer.
Vegetables like sweet bell peppers,carrots,daikon,cucumber,lettuce,cilantro,(mint and thai basil optional) are wrapped in paper thin rice wrappers and served with spicy peanut sauce and garlic soy sauce.
*I used brown rice spring roll wrappers and brown rice noodles. You can use original(white) rice wrappers and noodles.Brown rice noodles and wrappers are not available in every grocery store.You can find it Whole Foods.
rice noodles -cooked according to package directions.
soft lettuce (I used butter lettuce)
cucumber cut in strip
red,orange or yellow bell peppers sliced
scallions(green onion)cut in strips
2 tablespoons peanut butter
1 1/2 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sace
1/4 teaspoon garlic powder
1 tablespoon water
hot chili sauce or sriracha sauce(amount depending how spicy you like)
-Combine all ingredients,set aside.
-combine all the ingredients,set aside.
Arrange wet paper towel to the bottom of the glass baking dish.( This keeps the rolls from drying out)
Soften rice wrapper in warm water using a large dish (or slightly cooled boiled water)
Add rice noodles and roll it up.
Add wet paper towels to each layer.
if not serving right away,cover with plastic wrap and place it in the fridge.
Serve with peanut sauce and garlic soy sauce.