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As the sun shines brightly and temperatures rise, the craving for light, refreshing meals becomes ever more prominent. One delightful dish that perfectly embodies the essence of summer is the Fresh & Crunchy Summer Veggie Rice Paper Rolls. These vibrant rolls are not only a feast for the eyes but also a celebration of fresh, seasonal produce, making them an ideal choice for hot days when cooking feels too laborious. Wrapped in delicate rice paper, these rolls are bursting with the flavors of fresh vegetables and aromatic herbs, creating a wholesome and satisfying meal or snack.

Summer Veggie Rice Paper Rolls

Celebrate summer with Fresh & Crunchy Veggie Rice Paper Rolls! These vibrant, no-cook delights are perfect for warm days when you crave light meals. Packed with healthy, seasonal veggies, aromatic herbs, and served with a creamy peanut dipping sauce, these rolls are as nutritious as they are delicious. Ideal for any diet, they offer endless flavor possibilities. Explore the joy of making and sharing these colorful rolls, and enjoy the freshness of summer in every bite!
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Ingredients
  

8-10 rice paper wrappers

1 cup cooked vermicelli rice noodles

1 cup shredded carrots

1 cup cucumber, julienned

1 cup red bell pepper, thinly sliced

1 cup avocado, sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1/2 cup bean sprouts

1/4 cup chopped scallions

1/4 cup toasted sesame seeds

Salt and pepper to taste

For the Peanut Dipping Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon maple syrup or honey (for sweetness)

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 tablespoon water (plus more if needed)

Crushed red pepper flakes (optional, for an extra kick)

Instructions
 

Prepare the Veggies: Start by thoroughly washing all your fresh vegetables. Cut the cucumber and red bell pepper into thin strips, slice the avocado, shred the carrots, and chop the scallions. Ensure all ingredients are neatly arranged and ready to use.

    Cook the Noodles: Cook the vermicelli rice noodles following the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process. Set them aside to cool.

      Make the Peanut Dipping Sauce: In a small bowl, combine the creamy peanut butter, soy sauce, maple syrup (or honey), rice vinegar, sesame oil, and water. Whisk the ingredients together until you achieve a smooth consistency. If the sauce is too thick, gradually add more water to reach your desired texture. If you enjoy heat, stir in some crushed red pepper flakes to taste.

        Soak the Rice Paper: Fill a large bowl or shallow dish with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, or until it is soft but still slightly firm. Carefully lay the softened wrapper flat on a clean surface or cutting board.

          Assemble the Rolls: In the center of the rice paper, place a small handful of cooked vermicelli noodles. Layer on a few strips each of shredded carrots, cucumber, bell pepper, and avocado. Top with a handful of bean sprouts, several mint leaves, and cilantro leaves. Finish by sprinkling some chopped scallions and toasted sesame seeds on top.

            Roll It Up: Gently fold the sides of the rice paper over the filling. Then, starting from the bottom, tightly roll it upwards, tucking in the filling as you go to create a secure roll. Repeat the process with the remaining rice paper wrappers and filling ingredients.

              Serve: Arrange the freshly made rice paper rolls on a serving platter. Serve them with the peanut dipping sauce on the side for a delightful pairing.

                - Prep Time: 20 mins | Total Time: 30 mins | Servings: 4-6 servings

                  Presentation Tips: For a vibrant display, arrange the rolls vertically on a platter, drizzling them lightly with additional peanut sauce and sprinkles of sesame seeds. Garnish with lime wedges for a zesty touch!