1CupBell peppers(red, yellow or orange) thinly sliced
1CupAvocado, sliced
1CupMango, thinly sliced
1HandfulMint leaves
1HandfulFresh cilantro leaves
1HandfulFresh basil leaves
1CupCooked vermicelli rice noodles
Spicy Peanut Sauce
1/2CupCreamy organic2 peanut butter
2TbspSoy sauce or tamari (for gluten free)
2TbspHoisin Sauce
1TbspMaple Syrup
1TbspSriracha (more or less to taste)
1TbspLime juice
2-4TbspWarm Water( to thin sauce to desired thickness)
Instructions
Prepare the Summer Rolls:1) Prepare all your vegetables, mango, and avocado by cutting them into thin, uniform slices. Have fresh herbs and cooked vermicelli noodles ready.2) Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it softens. Carefully remove and lay it flat on a clean, damp surface.3) In the lower third of the rice paper wrapper, layer a small amount of red cabbage, carrots, cucumber, bell peppers, avocado, mango, and a few leaves of mint, cilantro, and basil. If using, add a small portion of vermicelli noodles.4) Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining rice paper wrappers and filling ingredients.
Prepare the Spicy Peanut Sauce:1) n a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, maple syrup, Sriracha, rice vinegar, and lime juice.2) Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be thick yet pourable. Set aside.
Serve:1) Arrange the rainbow summer rolls on a platter and serve with the spicy peanut dressing on the side for dipping.2) For a beautiful presentation, slice each roll in half to reveal the colorful layers inside.Enjoy these vibrant, fresh, and healthy Rainbow Summer Rolls with a deliciously spicy peanut dressing!