Summer Rolls with Thai Peanut Sauce Recipe
Ingredients
- 2 large carrots, julienned
- 2 mini cucumbers, julienned
- 1 bell pepper, sliced into thin strips
- ¼ of a head of red cabbage, sliced thinly
- 2 watermelon radish (or regular radish), julienned
- 1 small bunch of cilantro leaves
- 1 small bunch of mint leaves
- 1 package rice paper wrappers
- Sky Valley Peanut Sauce for serving
Products you'll need
Directions
- Prepare all vegetables.
- Fill a shallow bowl (or a plate with rounded edges) with a thin layer of water. Set up a cutting board next to the plate. Submerge a rice paper wrapper in the water for a few seconds, then transfer to the cutting board. Add a few pieces of each type of vegetable, plus a leaves of cilantro and/or mint. Arrange the filling in the bottom middle of the circle.
- To wrap, first fold in both the left and right sides, then fold the bottom over the filling and roll to seal.
- Repeat with remaining summer rolls. Slice in half (or serve whole) and dip in Sky Valley Peanut Sauce.
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