These light and refreshing Vietnamese Summer Rolls are packed with crisp vegetables hearty rice noodles, wrapped in a delicate brown rice wrapper, and served alongside a tangy peanut dipping sauce.
How in the world is it Recipe Redux time already? That means another month has passed and I’m left to ponder where time went. Actually, I’m quite sure that is exactly what the brown rice wrappers in my cupboard were thinking before I used them to make these summer rolls.
This month’s theme: Find a treasure hiding somewhere in your kitchen that has been neglected and create a healthy recipe.
As soon as I read the theme I heard this crackly call from my cupboard. The kind of crackly call that can only come from who-knows-how-old organic brown rice wrappers. I hear ya loud and clear, sad little wrappers.
Now, I can’t feel too bad. Those wrappers last forever. Honestly? I bought those from Whole Foods when I still lived in ARIZONA. Yep, just to set an interesting timeline for you.
Either way, they received some major TLC when they were unwrapped. Dunked in a warm water bath, packed with the best organic vegetables I could find, and served with a eat-with-a-spoon-it’s-so-good sauce.
Naturally, these are not “traditional” summer rolls and are instead inspired by the traditional Vietnamese summer rolls that you may have had once or 100 times in your life. If you’re like me, the latter is more accurate. Traditionally white rice wrappers are used that showcase the vegetables inside beautifully. These wrappers? Sure, they’re not hard on the eyes but they do have a brown tint.
What am I talking about, just shove it in your mouth already!
Considering rice wrappers can be little bastards to work with I suggest rolling your summer rolls on some sort of semi non-stick surface. I grabbed my bamboo mat that I use for rolling sushi and although it wasn’t the perfect surface, it definitely helped achieve a tight roll.
But that is all after you strategically cut your veggies into matchsticks, wrestle with the sticky brown rice noodles (I used Maifun), layer fresh cilantro leaves down first, and tightly roll to be sure nothing falls out.
Whew. Are you still with me?
These hardly take any effort. Well, the rolling part may be tricky for those of you who have never worked with rice wrappers before.
Those brown rice noodles? They add the perfect heartiness to these otherwise extremely light rolls. Not overwhelming and blend in with the other ingredients seamlessly.
I have to tell you. My favorite part about these Vietnamese Summer Rolls? The tangy peanut butter dipping sauce. You’re already eating the rolls with your hands why should it not be accepted to eat the sauce with your fingers?
Exactly. Run with that friends and fulfill your wildest peanut butter desires.
My second favorite thing? How with ever chew in your mouth you pick up different flavors, layered upon each other, with a zap of peanut sauce.
So, what’s in the mix?
Cilantro, maifun brown rice noodles, carrot, cucumber, green peppers, green onion, more cilantro, all topped in a boston lettuce leaf. All layered in that order. Yes.
Besides eating them I was so happy to be using those brown rice wrappers.
Food bloggers…do you ever have SO many ideas swirling around in your chaotic food blogger brain that you can never settle on one so you just don’t make any of them?! Yes. Me. Right there. Those wrappers had 100 different recipes attached to them but instead I opted for a simple, healthy, refreshing recipe for Vietnamese Summer Rolls with a Tangy Peanut Butter Dipping Sauce.