cucumber + avocado summer rolls
Peanut Dipping Sauce
2 tablespoons peanut butter
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon Sriracha, or to taste
1 3.34-ounce package cellophane noodles
10 12-inch round rice paper wrappers
1 head butter lettuce
1 English cucumber, peeled, seeded, cut in half and julienned
1 medium carrot, peeled and shredded
Fresh herbs (mint, basil, and cilantro leaves)
- Make dipping sauce. In a bowl, add peanut butter, water, soy sauce, vinegar, and Sriracha. Slowly whisk until combined. Cover with plastic wrap and chill until ready to serve.
- Place noodles in a bowl and cover with boiling water. Allow to sit for 15 minutes, stirring occasionally. Drain water. Using a pair of kitchen scissors, cut noodles into smaller pieces, about 4-inch lengths. Place noodles in a medium bowl.
- Cut avocado in half and remove pit. Using a tablespoon, scoop out avocado flesh and place upside down on a cutting board and thinly slice.
- Fill a bowl with warm water. Working with 1 sheet of rice paper at a time, immerse paper in warm water until slightly softened (10-12 seconds). Remove and place on a clean surface. Pat completely dry with a towel to remove excess water (do this slowly as paper will roll up onto itself quite easily). Place 1-2 pieces of lettuce in middle of rice paper, leaving a 1/2-inch border on edges. Add a few pieces of avocado, cucumber, and carrots. Top with 1-2 leaves each of mint, basil, and cilantro. Top with some noodles. Do not overstuff. Starting at end nearest you, fold rice paper over filling, fold in both sides, then finish rolling it onto itself, into a cylinder. Place roll on a platter, lined with a damp towel, seam side down. Repeat with remaining rice paper and filling ingredients. Cut rolls in half and serve with dipping sauce.
Makes approximately 10 rolls.