Chewy, rice paper-wrapped, crispy veggies and herbs with -- the best part -- a savory peanut sauce. Despite the simplistic preparation process, the flavors in this appetizer are exemplary. To be frank, wrapping these can get a little tedious, so I would wangle some helpers, but the idea of creating your own glorious rainbow burrito should leave you with no shortage of assistance!
Ingredients (for 8-10 servings)
for the rolls
8-10 sheets of rice paper
prepared fillings of choice (just use whatever you like) (here I have: 2 sliced avocados, half a red and half a yellow sliced bell pepper, ~1.5 cups of shredded purple cabbage, 2 medium carrots, half a cucumber, lettuce, radishes, basil, mint, one serving of Vermicelli noodles)
for the sauce
1 minced garlic clove
2 Tbs lime juice
120g peanut butter
2 Tbs soy sauce
2 Tbs sugar
1 tsp sesame oil
water as needed (2-4 Tbs)
Instructions
1. Mix together the minced garlic and lime juice, set aside.
2. Pour warm water onto a shallow tray and briefly dip each side of a rice paper sheet in. The paper will still feel stiff, but it will quickly soften as it sits. Place the damp sheet onto a clean surface and fill it with veggies. Fold the rice paper around the veggies and set the finished wrap aside, repeat with the remaining sheets.
3. Add the peanut butter, soy sauce, sugar, and sesame oil to the garlic mixture. Stir together and add a few tablespoons of water to thin the sauce out, make sure to taste and season as desired.
4. Serve right away or keep in an airtight container in the fridge.
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