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Vietnamese Summer Rolls Fill 1 Created with Sketch.

with Spicy Peanut Dipping Sauce

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 665 calories

Summer is coming! We’ve designed this recipe for the climbing temperatures. (You’ll only spend 3 minutes at the stove.) Classic Vietnamese spring rolls rely on the crisp freshness of seasonal vegetables. Crunchy carrots, crisp cucumber, creamy avocado and aromatic Thai basil make this dish a refreshing meal for a warm day. Stay cool!

fresh
ingredients
Vietnamese Summer Rolls with Spicy Peanut Dipping Sauce
Title
  • 1 Avocado
  • 1 bunch Thai Basil
  • 1 bunch Cilantro
  • 1 Carrot
  • 1 head Boston Lettuce
  • 1 Lime
  • 1 Persian Cucumber
  • 2 oz Cellophane Noodles
  • ¼ cup Peanut Butter
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sriracha
  • 10 Rice Paper Wrappers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the cilantro and basil leaves off the stems; discard the stems. Peel and cut the carrot into thin matchsticks. Cut out and discard the root of the lettuce then separate the leaves. Cut the cucumber into thin matchsticks. Cut the lime into quarters. Peel, pit and thinly slice the avocado then cover with the juice of 2 lime wedges to prevent browning. Season with salt.
Cook the noodles:
2 Cook the noodles:
Once the water is boiling, add the cellophane noodles and cook 2 to 3 minutes, or until transparent. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Make the peanut dipping sauce:
3 Make the peanut dipping sauce:
In a small bowl, combine the peanut butter, soy sauce, mirin and as much of the sriracha as you’d like, depending on how spicy you’d like the sauce to be. Whisk in 2 to 3 tablespoons of water until the sauce reaches your desired consistency for dipping.
Assemble the summer rolls:
4 Assemble the summer rolls:
Fill a shallow bowl or dish with warm water. Working one at a time, completely submerge each rice paper wrapper in the water for 30 to 40 seconds, or until soft and pliable. Transfer the moistened wrapper to a clean, dry work surface. Place a few pieces of carrot and cucumber, a few slices of avocado, a small handful of noodles and a few lettuce, cilantro and basil leaves in the middle of the moistened wrapper. Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Gently roll up the wrapper (just like a burrito). Repeat with the remaining wrappers and filling.
Plate your dish:
5 Plate your dish:
Lay any remaining lettuce leaves on 2 plates and place the finished summer rolls on top. Serve with the spicy peanut dipping sauce on the side and garnish with the remaining lime wedges. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the cilantro and basil leaves off the stems; discard the stems. Peel and cut the carrot into thin matchsticks. Cut out and discard the root of the lettuce then separate the leaves. Cut the cucumber into thin matchsticks. Cut the lime into quarters. Peel, pit and thinly slice the avocado then cover with the juice of 2 lime wedges to prevent browning. Season with salt.
2 Cook the noodles:
Once the water is boiling, add the cellophane noodles and cook 2 to 3 minutes, or until transparent. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Cook the noodles:
Make the peanut dipping sauce:
3 Make the peanut dipping sauce:
In a small bowl, combine the peanut butter, soy sauce, mirin and as much of the sriracha as you’d like, depending on how spicy you’d like the sauce to be. Whisk in 2 to 3 tablespoons of water until the sauce reaches your desired consistency for dipping.
4 Assemble the summer rolls:
Fill a shallow bowl or dish with warm water. Working one at a time, completely submerge each rice paper wrapper in the water for 30 to 40 seconds, or until soft and pliable. Transfer the moistened wrapper to a clean, dry work surface. Place a few pieces of carrot and cucumber, a few slices of avocado, a small handful of noodles and a few lettuce, cilantro and basil leaves in the middle of the moistened wrapper. Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Gently roll up the wrapper (just like a burrito). Repeat with the remaining wrappers and filling.
Assemble the summer rolls:
Plate your dish:
5 Plate your dish:
Lay any remaining lettuce leaves on 2 plates and place the finished summer rolls on top. Serve with the spicy peanut dipping sauce on the side and garnish with the remaining lime wedges. Enjoy!