Packed with fresh colorful veggies, these summer rolls are an easy appetizer to serve on any occasion. Served with a creamy peanut sauce, these crunchy rolls are light, healthy, and super easy to make.
Make the sauce: in a small bowl, whisk together peanut butter, soy sauce, vinegar, and garlic paste. it will look curdled, but as soon as you add water, the sauce will become smooth. Add water as desired, but do not make your sauce too thin.
Cook the noodles according to the package directions. Drain the noodles, rinse them under cold water, and drain well. Toss the noodles with sesame oil.
Peel and slice the avocado, and season it with lemon juice and salt to taste.
Fill a shallow pan with an inch of water. Place one piece of rice paper in the water and let it rest for 30 seconds. Place the rice paper onto the clean kitchen towel.
Cover the lower third of the rice paper with filling ingredients: noodles, carrots, bell pepper, avocado, and parsley or desired herbs.
Lift the lower part of the rice sheet and fold it over the filling. Bring the side parts of the rice sheet toward the center and start rolling upwards, just as you would make a burrito. Repeat with the remaining ingredients.
Serve the spring rolls with the peanut sauce.
Notes
TO STORE. Leftover rolls can last up to 3 days in the fridge so long as all ingredients you have used are fresh. Wrap each roll with parchment paper or food wrap before putting them in an airtight container. This will prevent the rolls from sticking to each other and drying out. TO FREEZE. We don’t recommend you freeze summer rolls as the rice paper is too thin and delicate the withstand the freezing and defrosting processes.