What does one do when going on a road trip from NYC to Montreal? Make Vietnamese summer rolls for the ride, of course! Who says you need to be unhealthy or have terrible roadside food on a lovely scenic drive? These are so simple to make and perfect to have packed in your car for a mid-drive snack.
Yield: Makes 10-12 rolls
Ingredients:
- 10-12 spring roll or rice paper wrappers (*note: I couldn’t find rice paper so I used the smaller spring roll wrappers instead)
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- 1 cup shredded red cabbage
- 2 tbsp cilantro
- 2 tbsp basil
- 2-3 tbsp mint
- 1 chopped scallion
For the peanut sauce (makes ¾ cup):
- ½ cup chunky peanut butter (I used all natural, no additives)
- 2 garlic cloves, chopped
- 2 tbsp rice wine vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- pinch of cayenne
- 1-2 tbsp water to thin the sauce (more if needed)
Preparation:
Blend all of the peanut sauce ingredients together. Set aside while you make the rolls.
Make one roll at a time. Blanch the rice paper in warm water for 7-10 seconds just until pliable. Carefully remove from the water and lay flat to add ingredients. Add enough of each ingredient to the rice paper just to make a little log in the middle. Don’t overstuff or they will break on you and that’s no fun. Roll them up like you would a burrito and dip them in the peanut sauce. They are very delicate but very fresh and delicious!
