Vietnamese Summer Rolls were something I discovered while I was living in Hawai'i. I had always LOVED fried spring rolls, but was not a huge fan of how greasy my face and hands felt after eating them. When I came across these fresh summer rolls wrapped in rice paper, I was stoked! These Vietnamese Summer Rolls with Peanut Dipping Sauce are super quick and easy to make and they can contain pretty much anything you wish. What's not to love about that?! Let me know in the comments below what you think of this recipe and what variations you decided to try!

Ingredients:

Rice Paper Wraps (these can be found in any Asian grocery store, or the oriental food section of your local supermarket.
Heart of Romaine Lettuce
Bell Peppers, thinly sliced
Red Cabbage, thinly sliced
Carrot, thinly sliced or julienne
Cucumber, thinly sliced
Avocado, sliced
Snap Peas
Sprouts
Smokey Tempeh, Tofu or some other Plant-based protein

How to Assemble:

1. Prepare a clean surface to place your rice paper wrap and assemble your summer roll

2. Grab one rice paper wrap and quickly run each side under a small stream of water (you can also use a squirt bottle and spray each side)

3. Cover most of the wrap with romaine leaves (Usually about 2- like to alternate them, up and down)

4. Place desired amount of other ingredients side by side, vertically on the lettuce

5. When all ingredients have been placed, tightly roll the ingredients up in the rice paper wrap

6. Make sure that rice paper meets rice paper at the end so that it seals properly.

Peanut Dipping Sauce:

Mix the following ingredients together in a small dish:

1 Tbsp Tahini (could use all PB)
1 Tbsp Peantbutter (or PB2)
1 Tbsp Soy Sauce
2 tsp Coconut Aminos, Teriyaki Sauce OR maple syrup
1 tsp water
1/2 tsp lime or lemon juice
1 tsp Siracha (optional)
Crushed Peanuts (optional)