"Summer rolls... We can't call them spring rolls...
Pink rice noodles, lettuce, carrot, cucumber, red cabbage and mint."
Summer Rolls With Pink Rice Noodles And Peanut Butter Sauce
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A Note from Feedfeed
These fresh summer rolls feature beet-dyed vermicelli noodles. To streamline prep, opt for store bought beet juice or skip this step and soak the noodles in water.
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ingredients
- 15 small rice paper wraps
- 5 ounces rice vermicelli
- 1 medium raw red beet
- 1 head of lettuce
- 1 large cucumber
- 1/2 small red cabbage
- 4 medium carrots
- 1 cup fresh bean sprouts
- Fresh mint and cilantro
- 6 ounces coconut cream
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce
- Juice of 1 medium lemon
Method
Step 1
Make beet juice freshly in a blender or juicer. If you are using a blender, peel and dice the raw beet, add a glass of cold water (8 fl oz) and blend. Dilute the beet juice with 12 fl oz cold water.
Step 2
Soak the rice vermicelli in beet juice until soft and then drain. If they are too red, rinse them under water until they are bright pink.
Step 3
Prepare the stuffing (use of mandolin recommended): Cut the cabbage into thin slices, peel and cut the cucumber into thin 1-inch sticks, roughly grate the carrots. Wash and pat dry the lettuce leaves, removing the central vein if it's too thick. Wash and pat dry the mint and cilantro leaves.
Step 4
Dip the rice paper wrappers in cold water for a few seconds. Lay the wrappers on a large slightly damp dish towel.
Step 5
Start assembling the rolls: Leave 1 inch free of stuffing on all sides of wrapper and add a lettuce leaf followed by layers of pink vermicelli, cabbage, carrot, bean sprouts and cucumber. Cover with a few mint and cilantro leaves. Fold the left and right edges of the wrappers, then roll them tightly starting at the top.
Step 6
Prepare the sauce: In a bowl, mix the lemon juice, coconut cream, peanut butter and soy sauce. Season to taste.