Peanut Sauce with Vietnamese-Style Summer Rolls (vegan, dairy free, vegetarian)
While we are barely approaching spring here in Sweden, the *slightly* warmer weather inspired me to make the wonderfully refreshing and crisp rice paper rolls that I always order from my favorite Vietnamese cafe here in Malmö. I kept it simple and just threw in whatever veggies and shrimp I had in my fridge, so what made the dish truly mouthwatering was the peanut dipping sauce. This is a great quick meal for a hot day, and an easy way to use leftover veggies and proteins.
3/4 cup natural creamy peanut butter
1/3 cup water
3 Tbsp hoisin sauce
Juice of 1 lime
4 tsp soy sauce or tamari
2 tsp chili-garlic paste
1 medium garlic clove, minced
Whisk all ingredients together in a bowl.
Vietnamese-Style Summer Rolls:
Rice paper wrappers
Fillings of choice: cucumber, carrot, lettuce, mung bean sprouts, rice noodles, mint, basil, cilantro, chiles, mango, shrimp, chicken, tofu, etc.
Soak the rice paper wrappers in hot water one at a time, as per instructions. Fill each wrapper with desired fillings and form the rolls by folding in the sides and rolling the wrapper up.