Oh, so many things to love about these Summer Rolls.
- It’s adaptable. Shrimp or tofu? Avocados and mangoes or cucumbers and peppers? Purple cabbage? Shredded carrots? To each is own!
- Served family style. Serve all the fixings on a platter just like you would do on taco night and have everyone soak their own wrap and make their own. My picky eater eats hers deconstructed with just the avocados, cucumbers and noodles and my adventurous eater is all in. Want to hear more about how I got my picky eater to eat cucumbers and broccoli? Read this post.
- Lot’s of store-bought and fresh items. The Thai Peanut Sauce really makes this dish. We have tried two brands now and loved both. The location of this sauce is kind of a diamond in the ruff, a little hard to find and may not be sold everywhere. It might be conveniently located right where you buy the spring roll wrappers and rice noodle nests (vermicelli) or maybe it’s with the marinades. At the market I frequent, all the store-bought ingredients for this are together in the international foods aisle.
- Healthy and delicious! So many benefits to eating raw whole foods.
Time Saving Hacks
- Store-bought Thai Peanut Sauce
- Store-bought Rice Noodle Nests (take 5 minutes to boil then cool)
- Store-bought Spring Roll Wrappers
- Store-bought Shredded Carrots (one less thing to chop)
- Cooked and Peeled Shrimp
- Chop the veggies ahead of time (if possible)
The Things You Will Need
- Small pot
- Cutting board
- Knife
- Pie dish or large shallow bowl (for soaking the wraps)
Summer Rolls with Peanut Sauce
July 14, 2020
: 10 min
: 5 min
: 15 min
: Easy
Most of these ingredients are adaptable but the must haves are the wraps, noodles, peanut sauce, basil, and then your choice of tofu, shrimp or avocados and raw veggies.
Ingredients
- Store-bought Thai Peanut Sauce
- Store-bought Spring Roll Wrappers
- Store-bought Rice Noodle Nests (vermicelli)
- Large Basil Leaves (1 per roll)
- You pick:
- Cooked and peeled shrimp
- Tofu (firm)
- Avocados
- Mangoes
- Store-bought shredded carrots
- Shredded purple cabbage
- Bell Peppers
- Cucumbers
- Asparagus
Directions
- Step 1 Cook vermicelli noodles according to package instructions and then run through cold water and set aside.
- Step 2 Prep the raw ingredients as well as the tofu and/or shrimp. Slice everything thin and pat the shrimp and/or tofu with a paper towel to wick away the moisture.
- Step 3 Arrange the fixings on a platter and pour some lukewarm water into a large shallow baking or pie dish. Bring the platter, bowl of water and wraps to the table. Don’t forget the Thai Peanut Sauce!
- Step 4 Soften the wraps in lukewarm water one at a time. Let the rice paper sit in the water for about 15 seconds or until it is soft enough to roll (but not too soft that it rips).
- Step 5 Wrap the ingredients by tucking the ends in first and then roll.
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