Vibrant Rainbow Summer Rolls Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive than shrimp.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often more affordable.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a budget-friendly dip.

Make the dipping sauce: Whisk the almond butter, soy sauce, sriracha, and maple syrup in a medium bowl.

Add the hot water a little at a time, whisking until sauce is a smooth dipping consistency. Set aside.

Cut the fruits and vegetables: Prepare the mangoes by slicing off the ends and cutting away the peel. Slice the flesh from both sides of the pit, then cut into thin lengthwise strips.

Cut the avocados in half around the pits and remove them. Use the tip of your knife to cut thin lengthwise slices in the flesh of avocado, being careful not to cut through the shells. Scoop out the sliced flesh with a spoon.

Peel the cucumber, trim the ends, and cut into 2-inch cylinders. Cut each cylinder in half and use a vegetable peeler or knife to remove any seeds. Cut the cucumber into thin lengthwise strips.

Peel the carrots, trim the ends, and cut into 2-inch lengths. Cut each length into thin strips.

Cut the ends off the bell pepper and remove the seeds and stem. Cut the sides away from the ribs. Cut the sides, top flesh from the stem, and bottom flesh into thin strips.

Trim the radishes and cut lengthwise into thin slices. Cut each slice lengthwise into smaller strips.

Have all prepared fruit, vegetables, and herbs on a platter or plate.

Cover a platter or large plate with waxed paper for the completed rolls.

Assemble the rolls: Fill a large pie plate or shallow bowl with lukewarm water.

Working one at a time, dip a rice paper wrapper in the water for 8 to 10 seconds.

Lay the wrapper flat on the cutting board or work surface.

Starting at the bottom third of the wrapper and leaving a 1-inch border, layer a few mango slices in a row.

Add a row of avocado slices next to the mango.

Add some cucumber, keeping the bands thin and tight as you move up the wrapper.

Add a row of carrots.

Tuck in some of the purple cabbage.

Add a row of red bell pepper.

Add some radish slices.

Finish with a band of romaine.

Lay a few mint and basil leaves over the rows.

Using both hands, lift the bottom of the wrapper up and over the filling, and press down gently to form a tight cylinder.

Fold in the sides of the wrapper halfway through rolling.

Complete the roll. The wrapper will seal itself.

Transfer the completed roll to the wax paper-lined platter.

Repeat the process with the remaining ingredients, then loosely cover the rolls with plastic and chill until ready to serve.

Transfer the spicy almond sauce to dipping bowls.

For serving, cut each roll in half using a serrated knife.

Place the rolls on a platter and serve with spicy almond sauce on the side.

Cooking Techniques

Spice Level:

Dietary

Allergens