Rainbow Summer Rolls

Summer rolls have quickly become a staple in our home because they are fast, easy, healthy, and perfect for warm weather.

https://www.cutoutandkeep.net/projects/rainbow-summer-rolls • Posted by Bianca C.

You will need

1 cup Cooked Vermicelli Noodles (I used the Explore Asian brand) 1 Avocado(s) sliced 1 Red Pepper , sliced thin (long) 1 Carrot , sliced thin (long) 2 Romaine lettuce leafs, cut into 4 Strips Spring roll Wrapper(s) (about 8-10) Dish of warm Water 1 Small yellow summer Squash , sliced thin (long) ½ cup Sweet Chilli Sauce ¼ cup Unsalted Peanuts , crushed ¼ cup Water

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Instructions

1. To make sweet peanut dipping sauce: In a medium bowl, add sweet Thai chili sauce, crushed peanuts, and water. Add more or less water based on how you want the consistency. Whisk together and set aside.

2. Prep all veggies and set on a plate next to clean counter space. In a dinner plate, add warm water.

3. Soak a spring roll wrapper in the warm water for about 30 seconds. It should soften, but don’t wait until it is too soft or it can fall apart. This takes a little bit to get used to.

4. Remove the wrapper from the water and place on a flat surface – I used my clean countertop. Build your spring roll by starting with the lettuce leaf then vegetables, then noodles.

5. Roll it up – folding the bottom and top first, then the sides. While wet, it may feel like everything is going to slide out but let it sit off to the side. Once it dries, it will be secure! You may have one or two that fall apart – that’s fine… still good ;)

6. Serve on the side with dipping sauce and bask in the deliciousness.