For the Spicy Peanut Sauce:
2 tablespoons creamy home madepeanut butter
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons unrefined sugar or agave nectar
1/2 teaspoon of red pepper flakes
1 to 2 tablespoons water, to thin out the sauce, if necessary
For the sticky rice filling:
About 1 ½ cups cooked sushi/any glutinous rice
1/2 teaspoon sesame oil
Red pepper flakes
For the vegetable filling:
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped
For the vegetable dressing:
1/2 tablespoon rice vinegar
1/2 teaspoon unrefined sugar/agave nectar
1/2 lime, juiced, about 1 tablespoon
To assemble the rolls:
8 rice paper wrappers
2 tablespoons cilantro leaves
16 to 24 fresh mint leaves
1. Make the spicy peanut sauce: Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.
2. Make the rice
Put the rice in a bowl, and toss with the sesame oil and a dash of red pepper flakes.
3. Make the vegetable filling: Use a mandoline or box grater to slice the cucumber, carrot, and red pepper into thin strips — or simply julienne by hand.
Whisk together the rice vinegar, sugar, and lime juice in a large bowl. Add the vegetables and the scallion, and toss to coat.
4. Soften the rice wrappers: Fill a round cake pan halfway with warm-hot water. (It should be quite warm, but cool enough to stick your fingers in it without getting burned. We let boiling water cool off for about 5 minutes.) For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened. Use both hands to pull it up out of the water, being careful so it doesn’t collapse on itself, and spread it immediately on a plate.
5. Put filling in the center of the wrapper: Fill the center of the softened wrapper first by laying about 3 to 4 herb leaves down the center. Then lay down about 1 to 2 tablespoons of noodles (you want to have enough for 8 rolls). Then, add 1/8 of the veggie mixture. Add a few sprigs of cilantro and 2 to 3 mint leaves, depending on how large they are.
6. Roll up the summer rolls: To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the center and continue rolling the filled wrapper until it’s closed and snug.
– Courtesy Eating Cruelty Free