Description
Vibrant and healthy summer rolls filled with fresh vegetables and protein, served with a creamy peanut dip.
Ingredients
Scale
- 12 Rice Paper Sheets
- 100 g Thin Rice Noodles
- 1 Small Cucumber
- 1 Carrot
- 1 Red Bell Pepper
- 100 g Red Cabbage
- Fresh Herbs (Cilantro or Mint)
- 150 g Shrimp or Tofu (optional)
Instructions
- Prepare the Rice Noodles: Cook them according to the package instructions, then drain and let cool.
- Slice the Vegetables: Thinly slice cucumber, carrot, and red bell pepper into strips.
- Prepare the Protein: Devein and halve shrimp; press and slice tofu into strips.
- Make the Peanut Dip: Whisk together peanut butter, soy sauce, rice vinegar, honey, and Sriracha until smooth.
- Soak the Rice Paper: Dip one rice paper sheet into warm water for 10-15 seconds until softened.
- Fill with Flavor: Layer some lettuce, rice noodles, veggies, and shrimp/tofu in the center of the rice paper.
- Roll It Up: Starting from the bottom, roll tightly and fold in the sides to seal.
- Repeat until all ingredients are used, then serve on a platter.
Notes
Make ahead and store in a damp cloth. Enjoy within the day for the freshest taste.
Nutrition
- Serving Size: 2 rolls
- Calories: 275
- Sugar: 6g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg