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As the sun shines brighter and temperatures rise, the craving for light and refreshing meals becomes almost irresistible. One dish that perfectly embodies the spirit of summer is the vibrant and delightful rice paper rolls. These fresh and crunchy summer veggie rice paper rolls are not only visually appealing but also a celebration of the season's bounty, packed with a variety of colorful vegetables and herbs. The combination of textures and flavors in each bite makes them a popular choice for those looking to indulge in something both satisfying and healthy.

Summer Veggie Rice Paper Rolls

Brighten up your summer meals with fresh and crunchy summer veggie rice paper rolls! These vibrant rolls are loaded with colorful vegetables, satisfying vermicelli noodles, and creamy avocado, all wrapped in delicate rice paper. Perfect for a light lunch or party platter, they're customizable to fit your taste. Enjoy them fresh, dipped in a rich peanut sauce for a burst of flavor that's healthy and delicious. Dive into this easy recipe and enjoy the season's bounty in every bite!
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Ingredients
  

8-10 rice paper wrappers

1 cup cooked vermicelli rice noodles

1 cup shredded carrots

1 cup cucumber, julienned

1 cup red bell pepper, thinly sliced

1 cup avocado, sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1/2 cup bean sprouts

1/4 cup chopped scallions

1/4 cup toasted sesame seeds

Salt and pepper to taste

For the Peanut Dipping Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon maple syrup or honey

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 tablespoon water (more if needed)

Crushed red pepper flakes (optional for spice)

Instructions
 

Prepare the Veggies: Begin by washing and prepping all fresh vegetables. Cut the avocado, cucumber, and bell pepper into thin strips. Shred the carrots and chop the scallions. Set aside.

    Cook Noodles: Cook the vermicelli rice noodles according to package instructions, drain, and rinse under cold water. Set aside.

      Make the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup (or honey), rice vinegar, sesame oil, and water. Mix until smooth, adjusting the thickness with additional water if necessary. Add crushed red pepper flakes for a hot kick if you like!

        Soak the Rice Paper: Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable but not too soft. Lay it flat on a clean surface or cutting board.

          Assemble the Rolls: In the center of the softened rice paper, layer a small handful of vermicelli noodles, followed by a few strips each of carrots, cucumber, bell pepper, avocado, a handful of bean sprouts, and a few sprigs each of mint and cilantro. Sprinkle with scallions and sesame seeds.

            Roll It Up: Carefully fold the sides of the rice paper over the filling, then tightly roll it from the bottom up, tucking in the filling as you go. Repeat the process for remaining rice paper wrappers.

              Serve: Arrange the rolls on a platter. Serve with the peanut dipping sauce on the side for a flavor-packed treat.

                Prep Time, Total Time, Servings: 20 mins | 30 mins | 4-6 servings