Ingredients

The following ingredients have 4 Servings
  • 4 small cucumbers (peeled and cut into matchsticks)
  • 2 carrots (peeled and cut into matchsticks)
  • 2 avocados (thinly sliced)
  • 5 radishes (cut into matchsticks)
  • 18 lettuce leaves
  • handful mint (chopped)
  • handful cilantro (chopped)
  • handful Thai or regular basil or mix (choppped)
  • 4 ounces rice noodles (cooked according to package directions and cooled in cold water)
  • 18 round summer roll rice wrappers
  • For the peanut sauce:
  • 1/2 cup peanut butter
  • 1 tablespoon Sriracha
  • 1 tablespoon gluten free tamari
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 lime (juiced)
  • hot water (as needed 1/4 - 1/2 cup)

Instruction

  • Soak rice wrappers in warm water individually as you go, for about 30 seconds.
  • Place the rice wrapper flat in front of you and start adding the toppings to the lower third of the wrapper (the side closer to you).
  • Add the noodles, cucumber, radishes, mint, avocado herbs and lettuce leaf. Start tightly rolling the wrapper away from you, tucking in the two sides as you go. Set aside
  • Repeat the process for the remaining wrappers.
  • In a small bowl combine the sauce ingredients - peanut butter, Sriracha, tamari, sesame oil, rice vinegar, and lime juice. Mix until smooth.
  • Add 1/4-1/2 cup hot water, mixing it in slowly until desired thickness and consistency is reached.
  • Cut each summer roll in half on a diagonal and dip into the peanut sauce.