Barley Free No-Cook Summer Rolls
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Learn more →Ingredients
4 servings
For the rolls
- 8 rice paper wrappers (8.5-inch rounds)
- 3 oz rice vermicelli noodles, cooked and cooled
- ½ lb cooked medium shrimp, peeled, deveined, and halved lengthwise
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 english cucumber, cut into thin matchsticks
- 1 cup shredded red cabbage
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves (thai basil preferred)
- 1 ripe avocado, thinly sliced (optional)
For the peanut dipping sauce
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- 2–4 tbsp warm water
- ½ tsp chili garlic sauce (optional)
Instructions
- 1
Make the peanut dipping sauce: whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic in a small bowl until smooth. Add warm water 1 tbsp at a time, whisking after each addition, until the sauce is pourable and coats a spoon. Stir in the chili garlic sauce, if using. Set aside.
- 2
Arrange all filling ingredients — noodles, shrimp, carrot, cucumber, cabbage, mint, cilantro, basil, and avocado (if using) — in separate piles on a large cutting board or platter within easy reach of your work surface.
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