Ingredients
Scale
- 12 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup julienned cucumber
- 1 cup fresh bean sprouts
- 1 cup sliced avocado
- 1 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/4 cup roasted peanuts, chopped
- 1 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 cup warm water
Feel free to substitute the herbs with what you have on hand—parsley or even a touch of dill can add a delightful twist. For a spicier kick, add some sliced jalapeños or a dash of sriracha to the peanut sauce.
Instructions
- Begin by preparing all your vegetables and herbs, placing them on a large tray for easy assembly. This step always takes me back to the time spent prepping ingredients with Nonna Rosa, who believed that the secret to a great dish lies in its preparation.
- In a medium bowl, combine the peanut butter, soy sauce, lime juice, honey, minced garlic, and warm water. Whisk until smooth and creamy. Adjust the consistency with more water if needed. This sauce is a family favorite, often requested as a dip for everything from veggies to grilled chicken.
- Fill a large shallow dish with warm water. One at a time, dip each rice paper wrapper into the water for about 10 seconds until soft. Lay the wrapper flat on a clean surface.
- Arrange a small amount of each ingredient—carrots, bell pepper, cucumber, bean sprouts, avocado, cilantro, mint, and basil—on the lower third of the wrapper. Sprinkle with chopped peanuts.
- Carefully fold the sides of the wrapper over the filling, then roll it up tightly like a burrito. These rolls remind me of the delicate art of making handmade pasta with my mother, each one unique and filled with love.
- Repeat with the remaining wrappers and fillings. Serve the rolls with the peanut sauce on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International