Easy to make: vegetables, herbs, noodles, and peanut sauce for dipping. Rice paper rolls are found in Japan, but peanut sauce is not. We like peanut sauce, so...
Serves 4-6
A. Peanut Sauce:
1/2 cup (125 g) organic peanut butter
1 Tbs. (15 ml) each: rice wine vinegar and sesame oil
2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
1 minced organic clove of garlic
2 tsp. (2 g) grated ginger
2 tsp. (10 ml) organic honey
juice of one organic lime, plus lime wedges
1/4 cup (60 ml) hot water
1. Whisk together the peanut butter, vinegar, oil, soy sauce/liquid aminos, garlic, ginger, honey, and lime juice until smooth and creamy.
2. Add the water and whisk again.
(a) If it is too thick, add more hot water, 1 Tbs. (15 ml) at a time.
B. Vegetable Rolls:
10 to 12 rice paper wrappers
1 medium organic, thinly sliced into strips, each:
- carrots
- mango
- avocado
- red bell pepper
- scallion
- cucumber
1 1/2 cup (280 g) cooked (gluten-free) thread noodles
fresh mint and cilantro/parsley
sesame seeds
1. Fill a shallow bowl or deep plate with hot water.
2. Dip the rice paper wrappers in the water for 15-30 minutes.
3. Shake off any excess water and place on a dry work surface.
4. On the bottom third of the wrapper, arrange a couple strips of: mango, carrots, bell pepper, cucumber, and avocado, a small handful of noodles, a sprinkle of scallion, a few mint leaves, and a small handful of cilantro/parsley.
5. Fold up the bottom edges slightly.
6. Then fold in the slides.
7. Roll very tightly and press firmly to seal the seam using a little warm water.
8. Repeat with the rest of the rolls.
9. Serve immediately.
10. Serve peanut sauce for dipping and garnish with lime wedges and a sprinkle of sesame seeds.
