- 4 rice paper wrappers
- 1 large carrot, peeled and cut into sticks
- 1 snack cucumber or 1/3 of a regular cucumber cut into sticks
- 1/2 cut avocado
- 1 handful (about 1 cup) of soy sprouts
- 1 cup cooked rice noodles or rice vermicelli (optional)
- 1 handful fresh cilantro (and/or mint, basil)
- 1 spring onion (scallion)
- 1 small chili (if you want some spice)
- 1 protein of choice (cooked shrimp, smoked tofu,...)
- optional for garnish: sesame seeds
- 3 tablespoons of creamy peanut butter
- 3 teaspoons hoisin sauce
- 1 teaspoon soy sauce
- 1/2 clove garlic, mashed or a little garlic powder
- 1 teaspoon Sriracha sauce or chili
- 2 -3 teaspoons warm water, or more as needed
- Salt, pepper to taste
NOTE: These fillings are suggestions. If you are vegetarian, try them with marinated tofu (for example teryiaki tofu) or pan-fried smoked tofu. You can even make sweet summer rolls with fruit and a Nutella dip ;)
Mix all the ingredients for the sauce together and add as much warm water as you need to get the texture you want (the more water you add, the creamier it will be)
Cut the veggies into stripes. Cook your shrimp or tofu in olive oil for 2 to 3 minutes, flipping them mid-way.
Now proceed to cook your sprouts. I just fried them in a bit of oil for a minute, then added a splash of water and some soy sauce and let them simmer for about 4 to 5 minutes.
Pour warm water into a large bowl or plate. Dip one rice paper wrapper in the water for about 15 seconds. It should be soft, yet pliable. Remove and put on a flat surface.
Fill the rolls: Place all your fillings in rows onto your wrappers. Try not to overstuff them.
Roll them up. To do so, fold over both sides of the rice wrapper, then pull up the bottom of the wrapper and start rolling tightly. You might need to tuck in the fillings as you roll. Don't worry if they do not look perfect, they will be tasty still!!! (You can also just google the folding method)