Summer Rolls with Thai Peanut Sauce
MAKES ABOUT 16 ROLLS
Summer Rolls are a fun and fresh finger food. They’re versatile, too. Fill them with your favorite veggies, fruit, mung noodles, and tofu, and your taste buds will be bursting with delight. They do take a little bit of time to make, but they’re worth the effort. Packed with healthy fats, protein, and fiber, these bite-size rolls satisfy and energize. Though they’re a party favorite, they are just as delicious on a dinner plate and will keep the whole family at the table, asking for more. The Thai Peanut Sauce is epic and pulls the entire dish together.
8 oz. mung noodles
1 carrot, julienned
1 red, orange, or yellow bell pepper, seeded and julienned
1 cucumber, peeled and julienned
1 cup julienned purple cabbage
½ block firm tofu, sliced into thin strips
1 mango, peeled, seeded, and sliced into thin strips
1 avocado, peeled, seeded, and sliced into thin strips
Handful of cilantro
Handful of Thai basil or mint, destemmed
16 sheets of round rice paper, about 9 inches in diameter (we use the brown rice papers, though the white rice papers are much more translucent and prettier for presentation)
Black sesame seeds
1 In a medium pot, bring 4 cups of water to a boil. Add the noodles and turn off the heat, letting them cook for about 10 minutes. (Follow the directions on the package.) Once they are soft, drain them, rinse, and set aside.
2 Place the veggies, tofu, mango, avocado, and herbs in separate sections on a cutting board or individual bowls. Have fun with this part and choose colorful fruits and veggies and fresh herbs from the garden or farmers’ market.
3 Fill a large bowl or a pie pan with warm water. Working with one piece of rice paper at a time, dunk the rice paper in the water and turn it from time to time until it softens, about 30 seconds.
4 Lay the softened rice paper sheet down on your work area. (We use a clean cutting board or large platter.) Place one strip of tofu and a small amount of noodles down first, then layer on your veggies, mango, and avocado, and top them off with a few sprigs of herbs and a sprinkle of black sesame seeds. Fold the bottom half over the filling, fold the sides in toward the middle, and roll up until the seam is tight and sealed. The tighter you can roll it, the better. If this seems confusing, refer to the photos on the rice paper packaging. But it’s really quite simple and fun once you get the hang of it.
5 Serve the Summer Rolls on a large platter or plate with the Thai Peanut Sauce in a bowl on the side for dipping. The Summer Rolls can be stored in an airtight container overnight, but they taste best freshly made.
