- 8 rice paper wrappers
- 2 ounces rice vermicelli noodles
- 1 cup shredded lettuce
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced cucumbers
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sriracha (optional)
INSTRUCTIONS:
Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Lay the wrapper flat on a clean work surface.
Arrange a small amount of lettuce, carrots, cucumbers, cilantro, and mint in a line across the center of the wrapper. Top with a small handful of noodles.
Fold the bottom of the wrapper up over the filling, then fold in the sides. Roll the wrapper tightly from the bottom up to form a cylinder. Repeat with remaining wrappers and fillings.
To make the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, water, and sriracha (if using) until smooth.
Serve summer rolls with dipping sauce and chopped peanuts.
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