Peanut Veggie Summer Rolls

Wrap up peanut veggie summer rolls for a delicious summer time meal.

Serves: 16 rolls

Prep Time: 20-30 min

Cooking Time: 0 min

Total:  30 min

Ingredients

2-3 portions thin rice noodles or vermicelli

16 rice paper wrappers

1 large carrot, peeled and grated

1-2 green onions, sliced

1 tbsp. sriracha sauce (or more)

1 tbsp. roasted sesame oil

1/4 tsp. red chili flakes (or more)
1/4 cup peanut sauce (or more)

1 ripe avocado, thinly sliced
1 red pepper, thinly sliced

3-4 cups fresh kale, chopped
2 cups broccoli florets, small pieces
1 tsp. vegetable oil

2 shallots or 1 small onion, diced

2 cloves garlic

1 tsp. fresh ginger root, grated

Directions

1. In a pot, bring water to boil. Add noodles and cook for 2-3 minutes, or until tender.  Drain and rinse with cold water.  
2. Transfer into a large bowl and using scissors cut noodles into smaller pieces.
3. Add carrot, green onions, sesame oil and chili flakes to the noodles. Toss to combine.
4. In a frying pan, heat vegetable oil and saute onions, ginger and garlic until translucent.  Add broccoli florets and stir fry for 4-5 minutes, until tender.  Add kale and saute for 2-3 minutes.  Transfer into the bowl of noodles.
5. Add peanut sauce to the noodles and toss to combine.  Add more peanut sauce if necessary.
6. Fill a 9" circular dish or pie plate with warm water. Submerge one rice paper wrapper into the water and let soak until pliable, about 5-10 seconds
7. Place a clean damp cloth or tea towel over your cutting board and spread out the soft rice paper wrapper.
8. On the lower part of the wrapper, place a slice of avocado and a slice of red pepper. Top with a spoonful of noodle and vegetable mixture. Make sure to form a log shape.
9. Add a bit more peanut sauce or rooster sauce if desired.
10. Fold the bottom of the wrapper over the filling, then fold in the sides.  Roll into a tight cylinder.
11. Serve immediately or cover with a damp towel to prevent drying out.  Refrigerate for up to 6 hours.