Rainbow Rolls with Creamy Peanut Sauce

Also called fresh spring rolls, these rolls are easy peasy lemon squeezy, and a beautiful expression of summer. Customize them based on what you have on hand, just don't forget the peanut dipping sauce!

The rolls dry out fairly quickly and are best eaten right after you make them, but they can be made in advance if necessary. Individually wrap each roll tightly in plastic wrap and place them in an airtight container. Refrigerate for 2-3 days. While they won't have the exact texture of freshly made rolls, they will be delicious.

Rainbow Rolls

round rice papers

thin rice noodles, cooked to package directions, drained, cooled

herbs - basil, mint, cilantro, parsley, basil

julienned vegetables - cucumber, carrot, radish, turnip, zucchini, cabbage, peppers,

other - green onion, lettuce or other greens, mango, bean sprouts, raw beet,

protein - shrimp, chicken, beef, pork, tofu

warm water

Peanut Sauce

1/2 cup creamy peanut butter

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon low sodium soy sauce or Tamari sauce

1/3 cup hot water

1. Cook your noodles and prep your veggies/herbs.

2. Fill a shallow pan (a pie pan or a frying pan) with about an inch of warm water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach.

3. Place one rice paper in the water and let it rest for about 15-20 seconds. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel, or use a cutting board.

4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a small handful of rice noodles, vegetables, and a sprinkle of herbs.

5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

6. To make the peanut sauce: In a small bowl, whisk together the peanut butter, hoisin, rice vinegar, and soy, then whisk in 2 to 3 tablespoons of water, adding more if you want a runnier consistency.