Vietnamese Summer Rolls with Tangy Peanut Dipping Sauce


These light and refreshing Vietnamese Summer Rolls are packed with crisp vegetables hearty rice noodles, wrapped in a delicate brown rice wrapper, and served alongside a tangy peanut dipping sauce.

For the Summer Rolls:
Rice Wrappers (I used Brown Rice but use white if you like) and prepped according to package directions (warm bowl of water)
Brown Rice Noodles (thin noodles. I used Maifun but any other thin rice noodle will do) cooked according to box directions and rinsed with cold water and drained
Carrots, cut into matchsticks
Bell pepper, cut into matchsticks
Cucumbers, deseeded and cut into matchsticks
Green onions, cut into matchsticks
Fresh cilantro leaves
Small head of boston lettuce, core cut out and leaves separated

For the Tangy Peanut Dipping Sauce:
¼ cup smooth peanut butter
¼ to ½ cup water (only enough to thin to desired consistency)
3 tbls rice vinegar
1 tbls soy sauce
2 tbls hoisin sauce
½ tsp sesame oil
1 garlic clove, minced
1 tsp chili flakes (or more if you want it more spicy)
For Summer Rolls: Dip rice wrapper into warm water until it is pliable. Transfer to nonstick surface and begin layering ingredients. I started with cilantro so it would show through, then brown rice...
See the full directions on my site


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