Rainbow Summer Rolls With Peanut Sauce
"Here's a visually stunning Asian-inspired summer roll packed with vivid, crisp vegetables."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1⁄4 head red cabbage
- 1 bunch Thai basil
- 1 avocado
- 1 carrot
- 1⁄2 purple carrot
- 1⁄2 yellow carrot
- 1 watermelon radish
- 1 candy cane beet
- 1 tablespoon micro shiso leaf
- 6 sheets rice paper
- 1 tablespoon white sesame seeds
- 1⁄3 cup roasted peanuts
- 1⁄2 cup seasoned rice vinegar
- 1⁄4 cup honey
- 1⁄4 teaspoon salt
directions
- For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
- Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
- Dip rice paper into warm water quickly then place on a hard surface.
- Sprinkle white sesame seeds on top of the rice paper.
- Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
- Roll the rice paper into a snug spring roll shape.
- Slice in half and serve with peanut sauce.
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Reviews
-
So the veggies are not steamed or stir fried beforehand?
RECIPE SUBMITTED BY
Food.com
United States
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