When it’s hot, and humid outside, all I want are SUMMER ROLLS.

They’re light and stuffed with fresh herbs and cold crisp veggies…they’re just SO good. You can use whatever fillings you want (like, shrimp and avocado), but there’s something about the basic that I can’t get enough of.

Ingredients

• 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

• 1 bunch fresh cilantro

• 1 bunch fresh mint

• 1/2 cup vermicelli noodles

• 8-10 whole spring roll rice papers

• These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

• 1/3 cup creamy peanut butter

• 1 Tbsp soy sauce (tamari or Bragg liquid aminos if gluten-free)

• 1-2 Tbsp honey (depending on preferred sweetness)

• 1 Tbsp fresh lime juice

• 1 Tsp Sriracha

Directions

1. Start by preparing vermicelli noodles per the package, drain and set aside.

2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

7. Serve with peanut sauce and sriracha or hot sauce of choice.