School holidays have officially started, the sun is shining, and Rice Paper Rolls (aka summer rolls) are a favorite way to use all the farm-fresh produce that is available, especially with all the bounty of my CSA farmshare! Fun to eat, and so refreshing, these fresh veggie rolls are always better with a good dipping sauce. I like a Thai-inspired peanut sauce for a good balance of protein, texture and flavor. Carefully Crafted Dressing & Spread added the right amount of creaminess and tanginess to balance the sweet, salty, spicy, and peanutty flavors. Can I just note that since making my kimchi mock-tuna salad with feedfeed and Hellmann's, I've had to keep my family from devouring the entire jar! Luckily there was just enough for me to make this. ;)
RAINBOW RICE PAPER ROLLS & PEANUT DIPPING SAUCE
(Makes 9-10 rolls, serves 4)
FOR THE SAUCE
1/2 cup creamy peanut butter
3 Tbsp Hellmann's Carefully Crafted Dressing & Sandwich Spread
2 Tbsp maple syrup
2 Tbsp low-sodium tamari or soy sauce
1/2" stem fresh gingerroot, peeled
1 clove garlic, peeled
1/4 cup water
1 tsp red pepper flakes, plus more to garnish
FOR THE FILLING (very flexible, make sure to choose a variety of colors)
3 cups kale or lettuce, shredded
1 cup red cabbage, shredded
1-2 carrot, cut in matchsticks
1 avocado, sliced
1 bell pepper or mango, sliced
2 mini cucumbers, sliced lengthwise
Microgreens or herbs
Blend the ingredients together. Transfer into serving bowl and set aside.
Prepare all the vegetables for filling, really you can use whatever leftovers you have onhand, adding lots of colorful fresh vegetables too.
In a large bowl filled with warm water, submerge the rice paper wrapper for 1-2 minutes until softened. Lift out onto a clean surface, fill and roll. Cut in half at a 45° angle. Serve chilled, or at room temperature.