These light and delicious Vietnamese rolls are a great all-year-round appetizer, especially in the summer! The combination of fresh vegetables and herbs as well as your choice of a protein, make these rolls simple and refreshing. The peanut dipping sauce in this recipe not only tastes good, but boasts fresh ginger, which has anti-inflammatory properties.
Did you know: 1/4 cup of peanuts contains 35% of your Daily Value of manganese, which aids in calcium absorption.
|Prep Time||10 minutes|
|Cook Time||25 minutes|
|Total Time||35 minutes|
- Blend or mix together all the ingredients until smooth. To bring out more of the flavors saute the garlic and ginger first. Set aside in a bowl.
- Cut all the veggies into thin strips.
- Dip your rice paper sheets in warm water so they soften and then arrange your fillings in the middle.
- Fold over two ends, then wrap it, making it as tight as possible.
- Serve with peanut sauce.
Can add cooked wild shrimp or organic grass-fed chicken.
- 1/3 cup peanut butter
- 2 cloves garlic minced
- 1 tbsp ginger peeled and finely chopped
- 2 tbsp tamari to taste
- 2 tbsp maple syrup to taste
- 2 tbsp lime juice to taste
- 1 tsp chili powder to taste
- 1/3 cup water
- 1 cup vermicelli cooked
- 6-8 rice paper sheets
- 1 carrot organic
- 1 avocado organic
- 1/3 cucumber organic
- 1 cup basil organic
- 5-8 kale leaves organic
- 1/2 red pepper organic, sliced